Stir-fried sweet and sour cabbage

Ingredients:
Chinese celery cabbage (Chinese leaves) 700–900 g (11/2 lb–1 lb 151/2 oz)
Rice or wine vinegar 4–6 tsp
Sugar 4–6 tsp
Light soy sauce 4–6 tsp
Salt a large pinch
Tapioca or potato flour 1–11/2 tsp
Peanut (groundnut) or corn oil 4–5 Tbsp
Chillies 1 large or 2 small, seeded and cut into thread-like strips
Sesame oil 2–3 tsp for sprinkling

Method:
1. Remove any tough leaves from Chinese celery cabbage, halve the rest lengthways and slice across into 5-cm (2-in) strips. Mix the vinegar, sugar, soy sauce, salt and tapioca or potato flour. Reserve.

2. Heat a wok until hot. Add 2–3 Tbsp of groundnut or corn oil and swirl it around. Add cabbage. Going to the bottom of the wok with a spatula, stir and toss cabbage continuously for 5–6 minutes. If the pieces begin to burn, lower heat. The cabbage bulk will decrease. Transfer cabbage to a colander and drain.

3. Wipe the wok dry and reheat it. Add the rest of the oil, swirl it around, then add chilli strips, stirring twice, and then add sauce. When sauce bubbles, add cabbage.

4. Stir and toss to let cabbage absorb sauce. When thoroughly hot, transfer to a warmed serving dish. Sprinkle sesame oil over cabbage and serve immediately.