Finally! An end to the reign of cabbage ... for now. This cooks up quickly and is spicy without being overly hot. For now, a break from cabbage ... until the new basket shows up at least!
One year ago: Risotto with Porcini Mushrooms
Two years ago: Grapefruit Yogurt Cake (still one of my favourites)
Stir-Fried Chinese Leaf Cabbage with Chopped Salted Chiles (from Revolutionary Chinese Cookbook)
Ingredients
450g Chinese leaf cabbage, chopped into large squares
1 1/2 tbsp chopped salted chiles (or chili paste)
1 tsp sesame oil
3 tbsp peanut oil
1. Heat wok over high flame. Add oil.
2. Add chiles and stir-fry until fragrant.
3. Toss in cabbage and stir-fry until just tender.
4. Off heat, stir in sesame oil and serve.
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