Today we’ve enjoyed a really great weather! Finally the spring has come. YEY! We had a long walk in the woods, some nice a bit lazy but still very good food and since we got up pretty early also looots of time just to hang around and relax. Ahhh I feel so energetic, the days are really long (15,5h at the moment – a definite reason to celebrate after winter’s darkness) and recently we also got quite much of cloudless days what additionally boosts me with energy. Anyway, time for the recipe 🙂 Today a very simple side – again Chinese and again from Ching-He Huang. The Szechuan cabbage was really good, though I’ve made a small mistake that reflected negatively on the final outcome. The recipe calls for pointed cabbage I’ve never seen it before and just guessed I’ll do fine with savoy cabbage. Unfortunately, the ends of the leaves in savoy cabbage are very delicate and upon frying they wilted. The white parts, however were deliciously crunchy. Next time definitely I’ll go for a cabbage with tougher leaves.
1 tbsp frying oil
1 chilli, finely choped
1 tsp Szechuan peppercorns, crushed
5 streaky bacon rashes chopped into 1cm pieces
1 tsp Shaohsing rice wine
300g pointed cabbage, shredded
1 tbsp rice vinegar
juice of half lemon
1. Heat wok, fry chilli and peppercorns for a while. Add bacon and fry for 2-3 min till browned.
2. Add rice wine and cabbage and stir-fry for 3 min. Season with vinegar, lemon juice and salt.