Wok-Fried Duo of Cabbage

Name: Wok-Fried Duo of Cabbage
Yield: Serves 6
Cuisine: Chinese
Ingredients: Purple cabbage (niu xin cai) 250 g (9 oz), washed, drained and cut into strips; Salt to taste; Sichuan pepper oil (hua jiao you) 2 Tbsp; Chinese white cabbage (da bai cai) 250 g (9 oz), washed, drained and cut into strips; Chinese cooking wine (Shaoxing) 2 Tbsp; Light soy sauce 4 tsp; Cooking oil 3 Tbsp; Dried red chillies 5, cut into 1-cm (½-in) lengths

Preparation info

Serves
6

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

There are two types of cabbage in Beijing—da bai cai, which is Chinese cabbage of a long, oblong variety, and purple ‘cow heart’ cabbage or niu xin cai, whose name is a reference to the Chinese familiarity and appreciation of offal. We celebrate the sweet simplicity of cabbage in this simple stir-fried dish.

Ingredients

Cooking oil 3 Tbsp
Dried red chillies 5, cut into 1-cm (½-in) lengths
Chinese white cabbage (

Asia
China
Main course
Beijing
Vegan

Method

Heat oil in a wok over low heat. Deep-fry chillies until oil turns reddish. Remove from heat and separate chillies from oil. Transfer oil to a bowl.
Combine ingredients for seasoning in a bowl and set aside.
Using the same wok, sauté half of deep-fried chillies, Chinese cabbage and half portion of seasoning over high heat until cabbage is cooked. Remo