The perfect Chinese side dish - in this recipe, cabbage is deep fried in groundnut oil until crisp and then sprinkled with Chinese five spice, salt and pepper before serving. Perfect for sprinkling over chicken or Chinese curry.
300g Savoy cabbage
200ml groundnut oil
Pinch each Chinese five spice, salt and pepper
Finely slice the cabbage, removing the core and stems. Heat the oil in a wok over a medium high heat.
Once the oil is hot, add the cabbage in batches. Fry until crisp and remove with a slotted spoon. Drain on kitchen paper.
Once all of the cabbage has been fried off, pour away any excess oil in the wok and return the cabbage to the pan. Sprinkle with five spice, salt and pepper and toss to coat. Serve immediately.