Braised Chinese Cabbage with Chestnuts

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

I’m very keen on this recipe as it uses two of my favourite ingredients. I love cabbage and dried chestnuts, with their crunchy texture and slight smoky nuttiness. They’re both good to add to any stir-fry.


  • ½ Chinese cabbage (wombok), washed and cut into large chunks
  • 120 g ( oz)


Cook the chestnuts in simmering water for about 45 minutes, or until tender, then drain. Blanch the cabbage in boiling water for 2 minutes, then refresh in iced water and drain on paper towel.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the cabbage in two batches until golden. Remove with a slotted spoon and drain on paper towel. D