Vietnamese-style Cabbage Stir-Fry

Ingredients (serves 3)

• A few sprigs fresh coriander (cilantro)
• 2-3 star anise
• Dash of chilli flakes
• 3 Tbsp soy sauce, divided
• 2 Tbsp sake, or dry sherry
• 1 Tbsp roasted sesame oil
• Oil for frying
• 300g (3 medium) carrots
• 800g (1 3/4 pounds) sweetheart cabbage
• 250g firm Tofu
• 1 Tbsp chopped peanuts (optional)

Instructions

1. Peel and julienne the carrots.
   Trim the outer leaves and cut the cabbage into 1/2cm (1/2”) x 5cm (2”) slices.
   Medium-dice the Tofu.
   Roughly chop the coriander leaves.
   Roughly chop the peanuts, If using.
2. Bring a pot of salted water to a boil. Add the carrots and return to boiling.
   Simmer until tender, about 1 minute, scoop out with a slotted spoon and put into a colander to drip-dry.
3. Next, add the cabbage and return to boiling. Simmer for about 1 minute, scoop out with a slotted spoon and put it into the colander with the carrots.
   Cover to keep warm.
4. Heat a non-stick frying pan on medium flame. Put in the Tofu and stir-fry until golden-brown, then add 1 Tbsp of soy sauce and stir-fry until all the liquid evaporates.
5. Heat a wok or a stew pot on a medium flame and add a Tbsp of oil, star anise, chili flakes and stir-fry. Then put in the fried Tofu.
   Next, add the carrots.
6. Add then the cabbage and stir-fry for one minute.
   Add 2 Tbsp of soy sauce, sake, and sesame oil.
   Stir-fry for a further minute. Turn off the flame.
7. Serve with fresh coriander, chopped peanuts, Indonesian soy sauce.

Recipes (PDF 1.1MB)