Sweet & Sour Napa Cabbage

Sweet & Sour Napa Cabbage | Step 1: Wash 600g napa cabbage and separate stems from leaves: slice the stems thinly on the flat, tear the leaves into large pieces.

Sweet & Sour Napa Cabbage | Step 2: Slice 4 cloves of garlic and snip 3 dried chillies into segments, discarding the seeds. Mix a sauce of 20ml black vinegar, 10ml light soy sauce, 10g sugar and 2g salt.

Sweet & Sour Napa Cabbage | Step 3: Heat the wok, add 20ml oil, and fry the garlic and chilli over low heat for 20 seconds until fragrant.

Sweet & Sour Napa Cabbage | Step 4: Turn the heat to high, add the cabbage stems first and stir-fry for 90 seconds until the edges turn translucent.

Sweet & Sour Napa Cabbage | Step 5: Add the leaves and cook for 30 seconds, then pour the sauce down the side of the wok.

Sweet & Sour Napa Cabbage | Step 6: Toss over high heat for 20 seconds and serve. Pour the vinegar down the hot wok wall — it only releases its aroma on contact with heat; added early it leaves nothing but sourness.