Xinjiang-Style Stir-Fried Cabbage with Cumin and Chilli
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Ingredients
- 500 g cabbage, roughly chopped
- 1 tsp cumin seeds
- 2 dried red chilli
- 3 garlic cloves
- 1 tbsp light soy sauce
- 500 g steamed jasmine rice
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 293 kcal
- Protein
- 5.7 g
- Carbohydrate
- 40.4 g
- of which sugars
- 4.3 g
- Fat
- 10.8 g
- of which saturates
- 1.9 g
- Fibre
- 3.9 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until hot and fry the cumin seeds, dried red chilli and garlic for 30 seconds until fragrant.
- 2
Add the cabbage and stir-fry over a high heat for 4 minutes, until the edges start to char but it keeps some crunch.
- 3
Stir in the light soy sauce and toss for 1 minute.
- 4
Season with a little salt.
- 5
Serve over the steamed jasmine rice.
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