Page 10 - Cooking away from China - Cookbook by Catherine Liu
P. 10
Spicy hand-shredded
sweetheart cabbage
Schou Sze Bao Tsai
I fell in love with the Sweetheart Cabbage the first time I ate it.
What a 'sweetheart'!
This reinvention tastes even better than its original version,
thanks to the this sweetheart.
Just add a little super healthy green and amazing sweetness into
your daily meal!
Szechuan cuisine 1 pan & 1 plate 15 minutes pan-frying
What to Prepare How to Make It
olive oil 1. Let's shred the sweetheart cabbage - the
1 sweetheart cabbage, size is all up to you, the more casual, the
washed more authentic. I always enjoy this step.
1 cup water 2. Heat a pan to medium-high, and wait for
it to heat up - shouldn't take long. You
Soul of the dish can test the temperature by sprinkling
2 tbsp garlic powder water onto the pan, and it would be
1 tbsp salt perfect when the water starts to steam.
chili flakes 3. Now add some oil to the pan, pick it up
2 tbsp oyster sauce and rotate it to let the oil spread evenly.
1 tbsp light soy sauce 4. Introduce our sweetheart and let fry for
optional: bird eye chilies a couple of minutes before adding the
water - the water helps conduct the heat
so it will be cooked faster.
5. When it starts to get tender, stir in all
the flavour, stir regularly (by the way, it's
actually got another name - tenderheart
cabbage).
6. It's done when the water's all gone!
My final words
I am not a huge fan of chilies, but if you
are, this dish is made for you - just add
more chilies as you wish!
10 A Taste of the Home Country
