Spicy Cabbage ©

 

 

 

 

 

 

 

This is one of my favourite vegetable dishes. Very quick to prepare and brings out the best in the cabbage.

 

 

 

 

 

 

Easy

 

 

 

2 persons

 

 

 

Preparation Time: 20 minutes

 

 

 

Ingredients

1/4 medium sized cabbage

1 tsp small coriander berries

1 chilli ( Optional)

1 thumb sized piece of fresh ginger diced

3 spring onions finely sliced

2 tbs Soya sauce or more to taste

2 tbs olive oil

 

Method

 

1. Peel off outer corse leaves of cabbage, trim stalk and wash under tap.
2. Peel ginger, slice and dice into small cubes.
3. If using chilli, slice, discard seeds or not depending on how hot you like your cabbage.
4. Wash and slice spring onions together with some of the green upper leaves. When all your ingredients are prepared, place two tbs oil in a Wok and add spices and onion followed by cabbage.
5. Leave to fry two minutes and then begin to toss with two wooden spatulas for three-five minutes continuously over a high heat.
6. Add soya sauce, toss some more, remove from heat taste, add a little more soya if necessary and serve straight away.

N.B. When cooking for more people double up the cabbage and spring onions and Soya Sauce and ginger, but not the spices. ( Chilli and coriander berries.)

 

 

This is what you are aiming for.

 

Pour two tbs of olive oil into your Wok or large saucepan, if you don’t have a Wok.

 

Gather together your ingredients. Spring onions, chilli pepper, thumb size piece of ginger, small coriander berries and cabbage.

 

Finely slice spring onions, ginger and chilli.

 

Include a little of the green leaves.

 

Place sliced onions, chilli, ginger and coriander berries in your Wok.

 

Having removed coarse outer leaves and trimmed stalk, cut cabbage in half using a large Cook’s knife.

 

 

 

 

 

Make two large incisions to remove stalk.

 

Now cut cabbage into quarters. This recipe is for two, so I have used one quarter. If making for more double up on the rest of the ingredients, except for the chilli and coriander.

With a sharp knife start to cut the cabbage, moving your knife, so as not to have too larger pieces.

 

Add the cabbage to the Wok.

 

 

Turn heat up high and allow spices to sizzle for one minute, before starting to turn cabbage with two wooden spatulas. Keep turning the cabbage continuously for 3-5 minutes. Try a little, the cabbage should be crisp, but not taste raw.

Finally add soya sauce, toss and remove from heat.

 

 

This is a very good soya sauce.

 

 

Final result. Excellent with Spicy Chicken. https://whatscookinginjaneskitchen.wordpress.com/2013/02/06/spicy-roast-chicken-and-making-gravy/