Name: Cabbage stir-fry
Total time: 25 min
Yield: Serves 4 as a side
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; 8 dried red chillies, halved and sliced; 1 tbsp sichuan peppercorns, lightly bashed with a pestle and mortar; 1 Sweetheart cabbage, halved and cut into 5cm pieces; 2 tbsp caster sugar; 2 tbsp dark soy sauce; 1 tbsp chinkiang black vinegar (see cook's notes)

2 tbsp vegetable oil
8 dried red chillies
halved and sliced
1 tbsp sichuan peppercorns
lightly bashed with a pestle and mortar
1 Sweetheart cabbage
halved and cut into 5cm pieces
2 tbsp caster sugar
2 tbsp dark soy sauce
1 tbsp chinkiang black vinegar
(see cook's notes)

Method

step 1
Heat the oil in a large wok or frying pan over a high heat and fry the dried chillies with half the seeds, depending on how hot you like it, and peppercorns, for 2 minutes until fragrant. Tip in the cabbage and stir-fry for 3-4 minutes until starting to char, then add 100ml of water and cook the cabbage until cooked through, and the water has evaporated. Tip in the sugar, soy sauce and vinegar, and cook until reduced and coating the cabbage, then serve.