Hot and sour cab­bage

Friday - - Leisure -

(serves 4-6) Cam­era Press

Prep time: 15 mins

Cook­ing time: 5 mins In­gre­di­ents 675g pale green or white cab­bage 3-4 tbsp veg­etable oil 1 tsp Sichuan pep­per­corns 4-6 small dried whole red chill­ies 1 tsp salt 1 tbsp sugar 1 tbsp light soy sauce 2 tbs rice vine­gar few drops se­same oil Method 1. Sep­a­rate cab­bage leaves, stack 2-3 leaves on top of one an­other, and cut them into pieces about the size of large postage stamps. 2. Heat oil in a pre-heated wok un­til hot, add Sichuan pep­per­corns and whole chill­ies and stir-fry for a few sec­onds. Add cab­bage and stir-fry for 2 min­utes. 3. Add salt and sugar and stir-fry for an­other minute, then blend in soy sauce and rice vine­gar and stir-fry for an­other minute. Sprin­kle with se­same oil and serve hot or cold.

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