RECIPES FOR CHINESE LEAF CABBAGE

Chinese leaf Cabbage is a wonderful addition to a quick stir fry or shredded and lightly steamed as an accompaniment or last minute addition to a light soup.

STIR FRY WITH CHINESE LEAF

2Tbsp Sesame Oil
½ Tsp Chilli Powder
1 Medium Organic Carrot, peeled, halved and thinly sliced
1 bunch Organic Spring Onions, trimmed and sliced
1 Tbsp dried black beans (tinned can be used)
3 Cloves Organic Garlic, crushed or chopped
1 small Organic Yellow Pepper, cut into strips 3cm long
1 small Organic Red Pepper, cut into strips 3cm long
2oz Organic Broccoli, sliced into small florets
8oz Extra Firm Tofu, drained and cut into 1cm chunks (can use meat)
1oz Organic Cashew Nuts
2 Large Organic Mushrooms sliced or 2oz Chinese Mushrooms soaked
6oz Chinese Leaf Cabbage, roughly chopped
7oz Water Chestnuts
1 Tbsp Balsamic Vinegar (or mirin)
1 Tbsp Brown Sugar
1 Tbsp Soy Sauce
3oz Bean Sprouts
Sea Salt and Black Pepper
A Little Arrowroot to thicken if preferred

Heat the sesame oil with the chilli powder in a large heavy frying pan or wok. When hot add the carrot and stir fry for 1 min. Season with Black Pepper. Add Spring Onion, Black Beans and Garlic and continue to cook for another minute.

Add Peppers and Broccoli and cook for another 3 mins. Add Tofu and Cashew Nuts. Fry for another minute. Stir in the Mushrooms, Chinese Leaf and Water Chestnuts and cook for another 3 mins or until very hot.

When sizzling add the vinegar and bring to the boil, reduce by half before adding the sugar and the soya sauce, then once again bring to the boil. Reduce again before tossing in the bean sprouts.

Cook the bean sprouts thoroughly for about a min and then, if desired, thicken the sauce with a little arrowroot. Adjust seasoning and serve with rice or noodles as preferred.

Recipe taken from Entertaining with Friends by Simon Hope

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