Suan La Bai Cai (sour and spicy cabbage)

300g wong bok, sliced 5cm
1 tbls chilli bean paste
1/2 tbls ginger, pounded
2 tsp dried prawns
1 tsp sesame oil
1 tbls soy sauce
1 tbls sugar
2 tbls black rice vinegar
1/2 tbls rice wine

Combine ‘sauce’ ingredients – set aside.
Pound dried prawns into floss.
Heat 1 tbls oil and fry chilli bean paste and ginger 15 seconds.
Add prawn floss – fry 15 seconds.
Add cabbage stalks – fry 1 minute.
Add cabbage leaves – fry 1 minute.
Add ‘sauce’ – stir. Add sesame oil and mix well.

Inspired by small eatery near Red Square – Beijing