Sichuan Cabbage
Sichuan Cabbage
Lu Jing Hi
Note from Mamta: This dish comes from Sichuan province of China. I had it on a tripto Wanglang National Park Wildlife Reserve in 2003. e had gone there in search of wild Pandas. We never saw the Pandas in the wild, but food was great. Lu Jing was one of the chefs at the small lodge where e stayed. As this dish has very few spices, the taste of cabbage is not lost. It is easy to make, tastes best when cooked just before serving.
Ingredients
1 Chinese cabbage - bok choi/Tsoi-sim/Hon Tsai Tai/Tz-Tsai-Tai/mustard greens/Kailaan and any other cabbage leaves, cut into large (5-6 cm or 2-2 1/2 inch) pieces
1 tbsp. oil
3-4 whole red chillies (to taste) roughly broken up
1 inch piece of ginger peeled and thinly sliced
3-4 cloves of garlic peeled and thinly sliced
Salt to taste
Instructions
Heat oil in a wok.
Add ginger and garlic and fry on high for a few minutes, until lightly brown.
Add chillies and stir for 5 seconds.
Add cabbage and salt and stir fry until cooked. This takes only 6-8 minutes. Cabbage should not loose its crispness entirely. Serve immediately.
Notes
Other vegetables can be cooked in the same way.
You can add 6-7 Sichuan peppers, along with chillies, only if you like it quite hot.
You can add a little light soya sauce during cooking.
You can add 1/4 tsp. coarsely ground black pepper.
