Hot and Spicy Stir-fried Cabbage (vegan) 香辣捲心菜（純素）

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.

Recipe & Picture Provider

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.

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。

菜譜與圖片提供者

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。