Chinese Cabbage Stir-Fry Bowl (Napa Cabbage and Jasmine Rice)

Rice

• 150 g Jasmine rice
• 300 ml Water

Stir-fry

• 450 g Napa cabbage
• 3 Spring onion
• 15 g Ginger root
• 2 cloves Garlic
• 1 tbsp Vegetable oil
• 1 tbsp Shaoxing Cooking Wine
• 2 tbsp Light soy sauce
• 1 tsp Caster sugar
• 1 tsp Cornflour
• 1 tsp Toasted sesame oil
• 60 ml Water

1. Rinse the rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, slice the napa cabbage into bite-sized pieces and thinly slice the spring onions, keeping the white and green parts separate. Peel and finely grate the ginger, and finely chop the garlic.
3. In a small bowl, whisk together the Shaoxing wine, light soy sauce, caster sugar, cornflour and water until smooth.
4. Heat the vegetable oil in a wok over medium-high heat. Add the ginger, garlic and the white parts of the spring onion, and stir-fry for 30 to 60 seconds until fragrant.
5. Add the napa cabbage and stir-fry for 3 to 4 minutes until it starts to soften but still has a little bite. Pour in the sauce and toss for 1 to 2 minutes until glossy and lightly thickened. Take off the heat and stir through the toasted sesame oil and the green parts of the spring onion.
6. Divide the rice between two bowls and spoon the cabbage stir-fry over the top. Serve straight away.

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