Spicy Szechwan Cabbage Recipe

Ingredients :

450 g

2 teaspoons

4

3

2 teaspoons

2 tablespoons

2 tablespoons

50 ml

2 tablespoons

White cabbage

Salt

Dried hot chili peppers, soaked and finely chopped

Spring onions (scallions), finely chopped

Fresh ginger root, finely chopped

Sesame seed oil

Sugar

Water

Vinegar

• Discard the outer tough leaves of the cabbage and cut the tender heart into thin slices.

• Sprinkle with salt and let stand for 3-4 hours.

• Pour off the excess water and dry the cabbage thoroughly.

• Place it in a bowl or a deep dish.

• Heat the sesame seed oil in a pan until very hot.

• Add the finely chopped chilies, spring onions and ginger root.

• Stir for a few seconds and then add the sugar and water.

• Continue stirring to dissolve the sugar.

• Add the vinegar and bring the mixture to the boil.

• Remove the pan from the heat and allow the sauce to cool.

• Then pour it over the cabbage.

• Cover the bowl or plate and leave to stand for 3-4 hours before serving.