Chinese Fried Cabbage

½ small green cabbage, core removed, cut into large wedges

pinch of salt

pinch of sugar

5 garlic cloves, roughly chopped

2 tbsp soy sauce

1 tsp Chinese black vinegar*

1 tsp cornflour (cornstarch), mixed with 1 tbsp water

1 tsp sesame oil

• Heat the oil in a wok or large frying pan over high heat. Add the cabbage, salt and sugar and stir-fry for 5-6 minutes or until the cabbage is wilted and slightly charred at the edges.
• Now add the garlic and stir-fry for another minute. Then add the soy sauce and vinegar. Stir-fry for another minute. Then add the cornflour mixture. Stir-fry until the sauce has thickened slightly. Remove from heat and drizzle with sesame oil.
• Notes: – Otherwise known as Chinkiang vinegar, you can find this from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.