White Cabbage with Oyster Sauce

1. 1

   Pull the cabbage leaves apart and wash them well.

2. 2

   Taking two or three at a time, pile them one on top of another, roll them up, then cut into thin shreds with a large chefs knife.

3. 3

   The width of the strips is a personal choice but I tend to slice mine about the same width as pappardelle, the widest of the ribbon pastas.

4. 4

   Bring a pan of water to the boil, salt it generously, then drop in the shredded cabbage.

5. 5

   Leave at a galloping boil for a full minute.

6. 6

   Drain and return the leaves to the empty pan.

7. 7

   Immediately stir in the oil and the oyster sauce.

8. 8

   Toss and serve straight away.

No additional tips available.