Takes a bland and slightly soggily-inclined vegetable and makes it mighty. As a side dish (to this pork belly perhaps) or comforting dinner on its own with rice. Comes together so quickly and easily. Feeds 4 as a side dish, 2 as a main
- ½ Chinese cabbage aka Napa cabbage aka Chinese leaf ~ 450g of it
- 1½ tbsp black vinegar
- 1 tbsp soy sauce
- 1 tbsp cornflour
- ½ tsp sugar
- 60ml water
- 1 tbsp veg oil
- 100g pancetta/smoked bacon, cut into pieces
- 4 cloves garlic, minced
- 4 dried chillis
- 2 spring onions, finely chopped
- 2 tbsp chilli oil
- Separate the leaves of the cabbage, halve them lengthways and cut into bite-sized pieces
- In a small bowl, stir together the black vinegar, soy sauce, cornflour, sugar and water. Set aside.
- Heat a wok over medium/high heat
- Add the oil and bacon, stir fry until the bacon browns
- Then chuck in the garlic and dried chillis and fry for 10 seconds or so until fragrant (do not burn)
- Add the cabbage and stir fry until the leafy parts wilt, whilst the white parts remain crunchy – add a splash of water if it’s looking a bit dry and potentially burn-y
- Add the spring onion and stir in, turn the heat down
- Give the sauce a good mix in its bowl, then pour over the ingredients in the wok. Stir everything together well
- Remove from the heat as soon as the sauce thickens, give a final stir to ensure the thick sauce coats everything evenly
- Drizzle over chilli oil and serve immediately
Sophie cooks 