Chinese Cabbage

Chinese Cabbage

Beijing style baby.

Crunchy between my teeth bones.

A few years back I travelled through China for a few months. 

Surprisingly, one of the most memorable dishes I had was a simple plate of chinese cabbage leaves. 

Crisp, fresh & green, this recipe is quick & easy to make as well as being a sure winner for anybody who likes the taste of authentic Chinese food (like my Asian self)

You'll find all of the ingredients in your local Chinese supermarket so no fucking excuses.

Ingredients

serves 2 vegan humans

Brown rice or noodles (optional)

1 chinese cabbage

1 tblsp Shaozing Rice Wine

Sesame Oil

3/4 cup Light Soy Sauce

1 piece of fresh Ginger (the size of your thumbnail)

1 Garlic clove

1 medium hot chilli

1/2 teasp sugar

Dirty cabbage. 

1. Wash your cabbage. Chop!

2. Heat a good glug of sesame oil in a large frying pan or wok. Chop your ginger, garlic & chilli finely & fry for 1 minute on medium heat.

3. Add all chopped cabbage & stir till mostly wilted (approx 10mins)

4. Add a tblespoon of rice wine, sugar soy sauce. Fry for further 5 mins.

Saucy minx that cabbage...

5. Taste and add more soy sauce &/or sugar if needed

Serve with rice or noodles...or alone if you're feeling wild.

NOW GRAB YOUR CHOPSTICKS AND TRY MISERABLY TO NAVIGATE THE CABBAGE TOWARDS YOUR FACE.