garry’s stir-fried cabbage

with garlic and chile

This is, as my friend Garry Bar-Chang showed me when he was cooking up a Taiwanese feast, a very easy way to eat a lot of cabbage. The secret lies in there being lots of chile, lots of garlic, and lots of stir-frying.

Serves 4

ingredients

  • 2½ tbsp sunflower oil

  • 6 garlic cloves, sliced (3 tbsp)

  • 2 red chiles, seeded and cut into roughly 2cm pieces

  • 1 napa cabbage, leaves separated and roughly torn in half (550g / 1 lb 3 oz)

  • salt

  • 1 lime, quartered, to serve

steps

  1. Put the oil into a large sauté pan or wok and place over high heat. Once hot, add the garlic and chiles and fry for 1 minute, stirring continuously, until the garlic starts to turn golden. Add the green onions and cook for another 2 minutes, continuing to stir.

  2. Add the cabbage in stages (it shrinks as it cooks down), along with ¾ tsp salt. Cook for about 5 minutes, stirring, until the cabbage is cooked and soft but still retains a bite. Remove from the heat and set aside for 5 minutes before serving, along with the wedges of lime.


Recipe from/inspired by: Ottolenghi Simple by Yotam Ottolenghi
#vegetarian