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Pickled Chinese Cabbage with Chilli

Serves 4 to 6

Combine cabbage in a bowl with salt and sugar, mix well and leave to stand for 2 hours.
Place oil, Sichuan peppercorns and dried chillies in a cold wok and then turn heat to high. Cook for about 30 seconds or until peppercorns and chillies begin to darken. Remove wok from stove and carefully strain flavoured oil through a metal sieve into a large bowl. Discard peppercorns and chillies, and set oil aside to cool.
Drain cabbage and, using your hands, gently squeeze out any excess liquid.
Place cabbage in bowl containing flavoured oil, then add vinegar and fresh chilli and mix well.

Sanjit December 2008

I digg anything from Kylie Kwong. Will try it even as I have the reservation that the cabbage might taste raw as it is uncooked to serving.

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sally December 2008

I think the cabbage wouldn't taste raw as it would have been marinating for 2 hrs in the salt and suger. As well you have the other ingredients which are added to it! Sounds yum

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Belinda Schafer July 2009

Absolutely adore anything Kylie Kwong+her food.I fell in love immediately when I watched her on our tv food channel in South Africa. Belinda Schafer

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Ria 8 months ago

I have tried this one and it is really crisp and light and the flavors just burst with each mouthful..Love it!

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