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 2 as a main

3 tbsp vegetable oil
100g 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
2 tbsp sriracha
1 white cabbage, sliced into 1cm slices
1 tbsp Shaoxing wine
1 tbsp soy sauce
1 tbsp water

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

Toss in the garlic and onion and fry for 2-3 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 and water to the pan, cover and cook for around 5 minutes until the cabbage has softened. Jiggle the pan with the lid on from time to time to make sure nothing sticks. Check and cook for a further 2 – 4 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 and/or a liberal dollop of hoisin sauce.