Sichuan Qing Chao Wa Wa Cai

Wa wa cai — literally 'doll's vegetable' — is a tender, mild baby cabbage that grows abundantly in Sichuan province and is at the heart of the region's lighter, 'qing chao' (clean stir-fry) tradition. This minimalist preparation honours the sweetness of the vegetable with garlic, dried chilli, and just a whisper of seasoning — a counterpoint to Sichuan's fiery reputation.

Serves: 4

Ingredients

• 600g (1.3 lb) wa wa cai (baby cabbage or napa cabbage hearts), halved lengthways
• 4 cloves garlic, thinly sliced
• 2 dried Sichuan red chillies, halved
• 2 tbsp (30ml) neutral oil
• 1 tsp (5ml) rice vinegar
• 1/4 tsp (1ml) sugar
• Pinch of salt
• 1/2 tsp (2.5ml) toasted sesame oil, to finish

Instructions

1. Wash the baby cabbage halves and shake off excess water, but do not dry completely — a little moisture helps steam the vegetable.
2. Heat a wok over very high heat until lightly smoking. Add neutral oil and swirl to coat.
3. Add dried chillies, stir 10 seconds. Add garlic slices and stir for 15 seconds until fragrant but not browned.
4. Add baby cabbages cut side down. Press lightly with a spatula and leave undisturbed for 1 minute to develop a little char.
5. Flip and stir-fry vigorously for 2 more minutes, tossing to coat in the garlicky oil. The outer leaves should be just wilted, the cores still firm.
6. Add rice vinegar, sugar, and a small pinch of salt. Toss for 30 seconds more.
7. Remove from heat. Drizzle sesame oil over the top and plate immediately.

Cook's Notes: This is a dish where less is more — the goal is to celebrate the natural sweetness of the cabbage. Wa wa cai is available in Chinese supermarkets; if unavailable, use the pale heart leaves of napa cabbage or a small savoy cabbage, quartered. The pinch of salt is intentional — qing chao cooking relies on fresh aromatics rather than sodium.