Chinese shredded cabbage

With bacon on without, this quick (and definitely inauthentic) dish of spicy cabbage is perfect over rice as a main course or on its own as a side. Keep your pan nice and hot and the whole dish will be ready in just a few minutes.

Serves 3/4 as a main

3 tbsp vegetable oil
150g unsmoked streaky bacon, cut into 1 inch pieces (optional)
5 cloves of garlic, peeled and smashed
1 large red onion, sliced into 1cm slices
Thumb of ginger, cut into small matchsticks
1 – 1 1/2 tbsp sriracha
1 white cabbage, sliced into 1cm slices
2 tsps Shaoxing wine
1 tbsp soy sauce
1/2 tsp sugar
1 tbsp water

Heat the oil over a high heat. If using, add the bacon to the pan and fry until beginning to brown.

Toss in the garlic and onion and fry for 1-2 minutes until slightly golden. Make sure that the garlic doesn’t burn. Add the ginger and cook for a further 30 seconds before stirring in the sriracha. Fry everything together for a final minute.

Add the cabbage, wine, soy sauce, sugar and water to the pan, cover and cook for around 5 minutes until the cabbage has softened. Check and cook for a further 3 – 5 minutes depending on how much cabbage you have. Uncover and cook for a final minute to make sure all the liquid has evaporated.

Serve with boiled rice as a main course. For extra decadence, finish with a fried egg on top.