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{{#seo:
|title=Spicy Chinese cabbage, Chinese recipe
|titlemode=replace
|keywords=#spicychinesecabbage #springonions #cabbage #sesameseeds #siewchoy #driedmushrooms #mushrooms #bokchoy #redchilli #darksoysauce #onions
|hashtagrev=032020
|description=A simple spicy vegetable dish that could be served on it's own or as an accompaniment
}}

A simple spicy vegetable dish that could be served on it's own or as an accompaniment.
{{recipesummary
|TotalCalories = 1012
|PortionCalories = 253
|DatePublished=31st January 2013
|Author=Chef
|ImageComment = Spicy Chinese cabbage - (for two)
|Servings = Serves 4 to 6
|Difficulty = 2
|TotalTime = 50 minutes
|PrepTime = 30 minutes
|CookTime = 20 minutes
|Image = [[Image:Spicy Chinese cabbage.jpg|middle|none|alt=Electus]]
}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''That wok looks very well used''

4/5

It also looks very authentic

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>
{{RecipeIngredients
| 900g (2lb) [[Chinese leaves]] ([[Brassica rapa]], [[Bok choy]], [[Siew choy]], etc)
| 3 tablespoons [[dark soy sauce]]
| 2 teaspoons [[sugar]]
| 1 teaspoon sea [[salt]]
| 3 tablespoons Chinese rice wine or [[dry sherry]]
| 6 teaspoons [[vegetable stock]]
| 1 fresh [[red chilli]] or to taste
| 2 [[spring onions]] (scallions)
| 5 fresh [[Shiitake mushrooms]] or
| 5 dried [[Chinese mushrooms]]
| 4 tablespoons vegetable oil
| 1 tablespoon toasted [[sesame seeds]]
}}
===Method===

{{RecipeMethod
| If using [[dried mushrooms]], fill a bowl with boiling water and soak them for 30 minutes
| Slice the mushrooms thinly
| Cut the [[cabbage]] into 1.5" pieces, wash and drain
| Chop [[spring onions]] into ½" pieces - [[on the diagonal]]
| Finely slice the chillies, removing the seeds if you don't want it too hot
| Mix together the dark soy, sugar, [[salt]], [[wine]] and [[stock]]
| Heat the oil in a wok as you would for frying [[onions]], add [[chillies]] and [[spring onions]] and [[stir-fry]] for 2 minutes
| Add [[cabbage]] and [[mushrooms]], reduce the heat a little and stir-fry for 5 minutes
| Add the [[soy sauce]] mixture and simmer uncovered for 10 minutes
| If the liquid has not reduced, you can pour some of the excess away - as happened when I made this for two people.
| Place in a serving bowl and sprinkle with the toasted [[sesame seeds]]
| Serve immediately
}}
[[Category:Accompaniments|Cabbage]]
[[Category:Chilli pepper recipes|Cabbage]]
[[Category:Chinese recipes]]
[[Category:Oriental cuisine|Cabbage]]
{{RecipeLine}}
[[Category:Recipes|Cabbage]]
[[Category:Spicy recipes|Cabbage]]
[[Category:Vegetable recipes|Cabbage]]
[[Category:Cooking with wine]]
[[Category:Stir fried]]

<code 'hashtagrev:12032020'>[[Special:Search/spicychinesecabbage|#spicychinesecabbage]] [[Special:Search/springonions|#springonions]] [[Special:Search/cabbage|#cabbage]] [[Special:Search/sesameseeds|#sesameseeds]] [[Special:Search/siewchoy|#siewchoy]] [[Special:Search/driedmushrooms|#driedmushrooms]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/bokchoy|#bokchoy]] [[Special:Search/redchilli|#redchilli]] [[Special:Search/darksoysauce|#darksoysauce]] [[Special:Search/onions|#onions]]
</code>

Spicy Chinese cabbage - Revision history

Chef: Larger images for small media devices