Chinese Braised Red Cabbage
|Red cabbage||1 Large, finely shredded|
|Red chilies||3 , halved, deseeded and chopped|
|Fresh root ginger||1 Large, peeled and finely sliced|
|Garlic||4 Clove (20 gm), chopped|
|Rice wine vinegar||2 1⁄2 Fluid Ounce (75 Milliliter)|
|Soy sauce||2 Tablespoon|
|Caster sugar||2 Ounce (50 Gram)|
|Spring onions||4 , finely sliced|
|Toasted sesame seeds||1 Tablespoon|
|Sesame oil||1 Tablespoon|
1. Tip all the ingredients, except the spring onions, sesame seeds and oil, into a large pan with a lid, and bring to a simmer. Cook over a low heat for 25-30 mins until all the liquid has evaporated, then continue to cook, stirring regularly, until the juices become really sticky and glaze the cabbage.
2. Stir through half the spring onions and sesame seeds and pile into a bowl. Serve scattered with the rest of the spring onions and sesame seeds and drizzled with the sesame oil.