Name: Stir-Fried Sweetheart Cabbage
Yield: Serves 2–4
Cuisine: Tibetan
Ingredients: 2 dried red chillies; ½ teaspoon crushed Sichuan peppercorns (yerma); 2 teaspoons light soy sauce; 1 large sweetheart (pointed) cabbage, about 750 g (1 lb 10 oz), or the same weight of any other green cabbage; 2 large garlic cloves, roughly chopped; 1 teaspoon sugar; 2.5 cm (1 inch) piece of ginger, washed but not peeled, thinly sliced; 3 tablespoons cooking oil; ½ teaspoon salt; 1½ tablespoons Chinkiang black vinegar

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

In many parts of Tibet, few vegetables flourish even at the best of times, but the hardy cabbage can be grown in industrial quantities, harvested in the autumn and made to last right through the barren wintertime. Yeshi’s family cut the roots off the cabbages and then store them in caves they’ve dug out from the mountainside. This keeps the vegetables from perishing in the frost – Chinese (napa) cabbage, mooli (

Ingredients

Method

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Alison Stattersfield

6 months ago from United Kingdom

This is a simple recipe and I followed it loosely. I used fresh chilli, regular black pepper corns and Chinese rice vinegar. I wasn't expecting anything special, but it was really good. The cabbage was nice and crunchy and the sauce made it interesting. Will definitely do it again.

Ingredients

Method

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