Instructions: Separate the Chinese leaves or cabbage and wash the leaves well.

Cut them into 2.5cm strips.

Heat a large wok or frying pan.

When it is hot add the oil.

A few seconds later add the ginger and stir fry it quickly.

Then add the garlic and dried chilli if you are using it.

Toss them well for a few seconds and then add the sherry or rice wine soy sauce sugar water and the chilli powder if you are using it.

Bring the mixture to a simmer and then add the Chinese leaves or cabbage.

Boil over a high heat for 5 minutes until it is thoroughly cooked stirring occasionally.

Just before you serve it add the sesame oil and stir it in well.

Unlike the more familiar green and red cabbage Chinese leaves (sometimes known as Chinese cabbage) have a bland sweet flavour which is delicate rather like lettuce. Cooking is needed to make it palatable and because it is so light it calls for a robust sauce. I like to serve it with this spicy sauce. For a variation you could substitute curry powder for the chill).

Serves 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.