Five-Spice Cabbage

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Five-spice used to be one of the dominating flavors in westernized Chinese restaurants, along with MSG. Thankfully that has changed, but it still works well with cabbage of all kinds.

Try using Chinese cabbage for this recipe, although you could use practically anything green, including pak choi, bok choi and spring mustard greens.

You need:

700g cabbage or greens, shredded, heavy stalks removed
2 onions, sliced thinly
2tbs cooking oil + 1tsp of sesame oil
1 level teaspoon of Chinese five spice

Heat a wok or heavy skillet and add the oils. When they are starting to smoke, toss in the onions and stir fry briskly over a high heat until they are soft and golden.

Reduce the heat and add the cabbage. Stir fry briskly so that the water from the leaves is driven off as they cook. When they are shiny and tender, sprinkle on the five-spice and stir thoroughly.

Season the cabbage with salt and finely ground white pepper just before serving.

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