Stir-Fried Cabbage with Chinese Black Vinegar

Name: Stir-Fried Cabbage with Chinese Black Vinegar
Ingredients: 2 tablespoons shao xing; 2 tablespoons Chinese black vinegar; 4 tablespoons fresh chicken stock; 1 teaspoon minced garlic; 7 tablespoons peanut oil; 2 tablespoons oyster sauce; 2 tablespoons palm sugar; ½ Chinese cabbage, cut into 3-cm squares; 1 teaspoon minced ginger

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This really simple vegetable stir-fry relies on the crispness of the cabbage and the soft tang of the aged vinegar in the sauce. The peanut oil turns the sauce into a dressing and, with the vinegar, cuts through the richness of the dish.

Ingredients

7 tablespoons peanut oil
1 teaspoon minced ginger
1 teaspoon

Main course
Gluten-free

Method

Heat 4 tablespoons of the oil in a wok until just smoking, then add the ginger and garlic and stir-fry until fragrant. Add the cabbage and shao xing and cook for 1 minute. Then add the black vinegar, stock, palm sugar and oyster sauce and cook for 1 minute more.