About this recipe:This is a traditional northern China dish. Chinese leaf cabbage is stir-fried with bean thread vermicelli in a hot, spicy and sour sauce. It's the perfect winter dish to be served all year round.
Makes: 3 - 4 servings
1 whole Chinese leaf cabbage, cut into strips
1 tablespoon vegetable oil
1 (2cm) piece ginger, grated
1 spring onion, chopped
2-4 dried chillies, finely chopped
salt to taste
1 tablespoon black vinegar
soy sauce to taste
1 small packet bean thread vermicelli, soaked until soft and drained
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Method Prep:10min › Cook:8min › Ready in:18min
Blanch the cabbage in boiling water for 30 seconds, drain.
Pour the oil into a wok and heat until very hot. Stir-fry the ginger, spring onion and chillies until fragrant, about 2 minutes.
Add the cabbage and salt and stir-fry for 2 minutes or until soft.
Stir in the vinegar and soy sauce, cover and cook for 1 minute.
Add the bean thread vermicelli and stir. If the noodles are too long, cut them with scissors or the edge of a fish slice.
Adjust the seasonings according to taste and cook for 1 minute more. Serve immediately.
Chinese black vinegar and bean thread vermicelli (also known as cellophane noodles) can be purchased in Chinese/Oriental speciality shops or online.