Garry’s stir-fried cabbage with garlic and chilli

Name: Garry’s stir-fried cabbage with garlic and chilli
Yield: Serves four as a side
Cuisine: Taiwanese
Ingredients: 1 lime, quartered, to serve; salt; 5 spring onions, cut on an angle into 3cm pieces; 1 Hispi cabbage (also known as pointed cabbage), leaves separated and roughly torn in half (550 g); 6 garlic cloves, roughly sliced; 2 red chillies, deseeded and cut into roughly 2cm pieces; 2½ tbsp sunflower oil

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is, as my friend Garry Bar-Chang showed me when he was cooking up a Taiwanese feast, a very easy way to eat a lot of cabbage. The secret lies in there being lots of chilli, lots of garlic and lots of stir-frying.

Ingredients

2½ tbsp sunflower oil
6 garlic cloves, roughly sliced
2 red chillies, deseeded and

Asia
Taiwan
Side dish
Gluten-free
Vegan

Method

Put the oil into a large sauté pan or wok and place on a high heat. Once hot, add the garlic and chillies and fry for 1 minute, stirring continuously, until starting to turn golden. Add the spring onions and cook for another 2 minutes, continuing to stir.
Add the cabbage in stages (it shrinks as it cooks down), along with ¾