I had some green cabbage in the fridge that I had bought when it was on sale at the supermarket but I had no idea what to do with it. It wasn’t wombok but it might as well be. Here’s a Chinese style san choy cabbage.
Prep time 20 mins
Cook time 20 mins
4 large cabbage leaves, whole
1 tbsp neutral oil
6 cloves garlic
20g ginger, minced
500g minced pork
200g deshelled prawn, chopped
1 1/2 tbsp oyster sauce
1 tbsp soy sauce
225g can of water chestnuts, chopped
12 sprigs of watercress, leave only
1 tsp sesame oil
white pepper, to taste
Boil the cabbage leaves in water until cooked through. Drain and set aside.
Meanwhile, heat up the oil and fry the garlic and ginger until fragrant.
Add the minced pork and brown all over. Then add the prawn pieces, oyster sauce and soy sauce.
When the prawn pieces have turned pink, stir in the water chestnut and watercress leaves and let it cook for a minute.
Turn off the heat and stir in the sesame oil and white pepper. Serve as an ‘open wrap’ with the cabbage leaf with chilli sauce (optional).