Stir-fried cabbage with chinkiang vinegar

This has been another revelation in the last week. Vegetables and vegetarian dishes have not been my strong point, having always been simply some steamed broccoli or beans. Useless. So it’s a bit of a focus of mine at the moment to push myself out of my boring vegetable comfort zone. That’s a life goal isn’t it?

Chinkiang vinegar is a black rice vinegar that is seriously addictive. I can not urge you enough to get¬†acquainted with your Asian grocery store. Don’t be scared, just waltz on in. Buy new stuff, make yourself feel like an idiot by asking what all those crazy packets of shit are and buy new stuff and cook in new ways. Some of it will be amazeballs, some of it inedible but at least you gave it a red hot go.

Anyway, make this. This is awesome.

 

Stir-fried cabbage with chinkiang vinegar
Nothing goes better with cabbage than cabbage

 

Stir-fried cabbage with chinkiang vinegar

From Neil Perry, balance & harmony Asian food

  • 1/2 Chinese cabbage (wombok), cut into large chunks
  • 125ml peanut oil
  • 1tsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1tbsp shaoxing
  • 2tbsp chinkiang vinegar
  • 2tbsp grated palm sugar
  • 2tbsp oyster sauce
  1. Heat HALF the oil in a wok and when smoking add the ginger and garlic. Give it a good toss until fragrant and then add the cabbage. Stir fry for a minute or so.
  2. Add the shaoxing and cook off, then add the vinegar, palm sugar and oyster sauce and cook for another minute or so.
  3. Tip out onto a plate then put the remaining oil in the wok and heat until smoking. Carefully douse the cabbage with the hot oil before serving.
  4. Eat until your head falls off.

 

Onward!

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