- 3 garlic cloves, finely chopped
- ½ red chilli (more or less, to taste), finely chopped
- 1 tbsp freshly grated ginger
- 1 cinnamon stick or a pinch of ground cinnamon
- 1 bay leaf (optional)
- 690g passata*
- Sea salt and freshly ground pepper
- 1 tbsp soy sauce
- 1 Chinese leaf (or you could use green cabbage)
- 1 lime
- A handful of toasted cashews or sesame seeds (optional)
*If you don’t have passata, swap for 2 tins of tomatoes blitzed in a food processor till smooth.
1. Add a splash of oil to a large, hot frying pan. Add the garlic, chilli, ginger, cinnamon and bay. Sizzle till fragrant and just softened.
2. Swirl in the passata. Add a good twist of pepper and the soy sauce. Let it simmer while you cook the Chinese leaf.
3. Cut the Chinese leaf into 3cm-thick rounds. Halve each round. Chop up into smaller bits.
4. Add a drop of oil to a large, hot frying pan. In 2-3 batches, add some cabbage to the pan. Season with salt and pepper. Sizzle just till it picks up a hint of colour on the edges. Fold into the simmering sauce.
5. Add a good squeeze of lime juice. Taste. Add more chilli or soy, if needed. Simmer for 10 mins or till everything is mingled together.
6. Finish with a scattering of toasted cashews or sesame seeds, fresh coriander, and some dried chilli flakes if you've got some to hand. Delicious as a side with thin slices of steak and rice.