winter cabbage ginger soup

Preparation time 10 minutes Cooking time 15 minutes 1.2 litres (2 pints)boiling hot chicken or vegetable stock 400g(13 oz)Chinese cabbage, roughly chopped 2 tablespoons peeled and finely chopped fresh root ginger 2 star anise tablespoons light soy sauce 1/2 teaspoon sesame oil white pepper Place the stock in a large saucepan and bring to the boil.

Add the cabbage, ginger and star anise to the stock, return to the boil and cook for 10-12 minutes.

Remove from the heat and stir in the soy sauce and oil, season with white pepper and ladle into warmed bowls to serve.

For stir-fried Chinese cabbage with ginger garlic, remove and discard the outer leaves from 1/2 Chinese cabbage and cut into large pieces Pound 3 garlic cloves with a large pinch of salt in a mortar with a pestle until coarsely ground. Heat wok or large nonstick frying pan over a high heat, add 2 tablespoons groundnut oil and heat until almost smoking. Add the garlic and 1 tablespoon peeled and grated fresh root ginger, then immediately add the cabbage and stir-fry, moving the pan contents con-stantly to prevent the garlic from burning. Cook until the cabbage is heated through but still crunchy.

Transfer to warmed serving plate and season with white pepper before serving.

qingquang

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