Sichuan Napa Cabbage Stir Fry 🌶 🇨🇳

Napa cabbage, also known as Chinese cabbage or 'wombok', is a versatile vegetable used in many Asian dishes for its natural sweetness and crunch.  This recipe features the cabbage on its own, stir fried Sichuan style with garlic, dried chillies, a little soy sauce and Chinese black rice vinegar. Do not substitute dried chillies with fresh ones as the result would not be the same.  Dried chillies give out a lingering warmth which is what we want here, not fresh chillies hitting you with a sharp 'pop' of heat.  Made from fermented glutinous rice, sorghum or other grains, Chinese black rice vinegar has a tangy but mellow, smoky flavour, perfect as the balancing ingredient.

Serves 4

INGREDIENTS

• 500g / 1 lb 2oz napa cabbage (about half a cabbage)
• 1 tablespoon vegetable oil
• 6 dried chillies*
• 3 garlic cloves, peeled & crushed
• 1 tablespoon Chinese black rice vinegar
• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon sugar
• 1-2 spring onions, chopped
• 1 tablespoon cornflour mixed with 1 tablespoon water in a small bowl, for the slurry

*Adjust the number of chillies used according to taste and tolerance of heat.  While they are essential for flavouring the dish, do not bite on them!

METHOD

1. Slice off the cabbage stem and tear off the leaves.  Lay each leaf flat on the cutting board and slice into bite sized pieces with a knife slanting at a 30 degree angle.  (This is to ensure quick and even cooking.)  Smaller inner leaves can be left whole.  Wash leaves thoroughly and drain in a colander.
2. Cut dried chillies with a pair of scissors into sections.  Shake off most of the seeds.
3. Heat oil in a wok over medium heat until hot.  Add chillies and garlic and fry for 1 minute or until aromatic.
4. Turn the heat up to high and add all the cabbages.  (It might look a lot in the wok but they will soon cook down.)  Stir fry for 2 minutes or until cabbages begin to wilt.
5. Add the black rice vinegar, light soy sauce, dark soy sauce and sugar.  Mix to combine.  Continue to stir fry for 1 minute or until the cabbages are just cooked and still crunchy.
6. Toss in the chopped spring onions.  Give the cornflour mixture in the bowl a stir, then add to the cabbages.  Mix well and cook for 1 minute or so to thicken the sauce.  Serve immediately with steamed rice.