Stir-Fried Cabbage with Chinkiang Vinegar

Name: Stir-Fried Cabbage with Chinkiang Vinegar
Cuisine: China
Ingredients: 1 teaspoon white vinegar; 2 tablespoons oyster sauce; ½ Chinese cabbage (wombok), cut into large chunks; 2 tablespoons Chinkiang vinegar; 125 ml (4 fl oz/½ cup) peanut oil; 2 tablespoons grated palm sugar (jaggery); 1 teaspoon finely chopped ginger; 1 clove garlic, finely chopped; 1 tablespoon shaoxing

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I love Chinese cabbage with anything, but the Chinkiang vinegar gives this dish a distinct sweet and sour taste. I often just stir-fry cabbage with garlic and extra virgin olive oil for a great result.

Ingredients

½ Chinese cabbage (wombok), cut into large chunks
2 tablespoons Chinkiang vinegar
125

Asia
China
Side dish

Method

Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the ginger and garlic until fragrant. Add the cabbage, stir-fry for 1 minute, then deglaze the wok with the shaoxing. Add the Chinkiang and white vinegars, palm sugar and oyster sauce and cook for another minute, then spoon the cabbage onto a serving plate. Heat the remaining oil until just smoking and care