Recipe

Cabbage has a distinctive but delicate flavour that adapts well to a wide range of seasonings. Because it is a 'cold' vegetable, I believe it needs the assistance or enhancement of something like zesty Sichuan spices, as in this recipe. This dish makes a delicious accompaniment to all types of main course. With rice and another quick vegetable dish, it may also serve as part of a vegetarian meal. You can use Chinese leaves (Peking cabbage) instead of cabbage, if you wish.

 

resized Ken Hom-HOT AND SPICY STIRFRIED CABBAGE - 100 Easy Chinese Suppers

 

Recipe & Picture Provider

mr ken_hom_obe

Mr Ken Hom O.B.E.

Ingredients: (Serves 4-6)

  • 450g (1lb) cabbage, cut into strips about 1cm (½ in) wide

  • 1½ tbsps groundnut oil

  • 2 tbsps coarsely chopped garlic

  • 1 tbsp coarsely chopped fresh root ginger

     

 

  • 1 tbsp dark soy sauce

  • 1 tbsp oyster sauce (vegetarian oyster sauce can be substituted)

  • 2 tsps chilli bean sauce

  • 2 tsps sesame oil

 

 

 

Method:

  • Bring a large pan of salted water to the boil, add the cabbage and blanch for 2 minutes – this removes any harshness of flavour and brings out the sweet taste. Drain thoroughly.

  • Heat a wok or large frying pan over a high heat, then add the oil, garlic and ginger and stir-fry for about 10 seconds.

  • Add the cabbage and stir-fry for 2 minutes. Add the sauces and sesame oil and cook for another 2 minutes. Serve at once.

     

Source:

Ken Hom, 2012.  100 Easy Chinese Suppers.  Ebury Publishing, £7.99.

 

菜譜

捲心菜有著一種獨特而細緻的滋味,可與許多調味品充分交融。由於它秉性 “淡漠”,我認為需要用花椒之類味道濃烈的配料為之助力,例如本食譜的搭配。這道菜式是各種主菜的美味配菜,也可與米飯和另一道蔬菜小炒組成素食餐。你也可以用大白菜代替捲心菜,烹製這道小炒。

 

 

resized Ken Hom-HOT AND SPICY STIRFRIED CABBAGE - 100 Easy Chinese Suppers

 

菜譜與圖片提供者

mr ken_hom_obe

譚榮輝先生

原料:(四至六人份)

      • 捲心菜 450克 / 1 磅,切成約 1 釐米 / ½ 英寸寬的條狀

      • 花生油 1½ 湯匙

      • 粗蒜茸 2 湯匙

      • 粗薑粒 1 湯匙

         

 

  • 老抽 1 湯匙

  • 蠔油 1 湯匙(可用素蠔油代替)

  • 辣豆瓣醬 2 茶匙

  • 麻油 2 茶匙

 

 

 

做法:

  • 用一口大鍋將加了鹽的水燒至沸騰後,放入切好的捲心菜汆燙 2 分鐘,然後徹底瀝幹。這個步驟可以去除菜的苦澀,並帶出其天然的甜味。

  • 以猛火加熱炒鑊或大的平底鍋,然後放油、蒜茸和薑粒炒大約 10 秒鐘。

 

  • 加入捲心菜炒 2 分鐘後,放調味料及麻油再炒 2 分鐘。馬上上桌。

 

食譜與圖片來源:

譚榮輝《100 款簡單中式晚餐》(Ken Hom, 100 Easy Chinese Suppers), Ebury Publishing 2012 年1 月出版,£7.99。