Chinese Cabbage Peking Style by Michael von Schlippe
8 servings
20 minutes
Mikhail von Schlippe's Peking cabbage is an exquisite dish inspired by Chinese culinary traditions. It combines tender leaves of Peking cabbage, aromatic mushrooms, sweet peppers, and carrots sautéed with spicy chili and ginger. This recipe pays special attention to flavor balance—sherry adds a subtle fruity note while soy sauce and roasted cashews provide depth and richness. Shrimp brings a sea freshness, while sesame and raisins finish the composition with light sweetness and nutty undertones. The dish pairs perfectly with rice, becoming a true gastronomic journey into the world of Eastern flavors and aromas. It's not just food; it's an art that reveals the intricacies of Chinese cuisine.
1
Chop the mushrooms, chili, sweet pepper, carrot, and ginger. Separate the cabbage into individual leaves and remove the hard part at the base. Then cut the remaining leaves into not too large strips.
- Fresh button mushrooms: 12 pieces
- Red chili pepper: 4 pieces
- Sweet pepper (capsicum): 2 pieces
- Carrot: 2 pieces
- Ginger: 50 g
- Napa cabbage: 1 piece
2
Heat the wok well. Add some oil, toss in chili and ginger. Stir-fry and add shrimp. Once they turn pink and lose transparency, remove all contents of the wok to a separate dish.
- Vegetable oil: 1 tablespoon
- Red chili pepper: 4 pieces
- Ginger: 50 g
- Shrimp: 12 pieces
3
In the same place where the shrimp were just fried, pour in some oil, add carrots and peppers, and add vegetable broth. Sauté the vegetables and transfer them to a separate dish again.
- Vegetable oil: 1 tablespoon
- Carrot: 2 pieces
- Sweet pepper (capsicum): 2 pieces
4
In the same pan, sauté the mushrooms in oil, adding a bit of sherry. Transfer to a separate dish again.
- Vegetable oil: 1 tablespoon
- Fresh button mushrooms: 12 pieces
- Sherry: 1 tablespoon
5
Pour oil into an empty pan again and add cabbage. Also drizzle with sherry, then add all the fried ingredients: shrimp, carrots, and mushrooms to the cabbage. Mix and add soy sauce, salted roasted cashews, and raisins. Sprinkle with sesame. Serve the dish with rice.
- Vegetable oil: 1 tablespoon
- Napa cabbage: 1 piece
- Sherry: 1 tablespoon
- Shrimp: 12 pieces
- Carrot: 2 pieces
- Fresh button mushrooms: 12 pieces
- Soy sauce: 1 tablespoon
- Sesame seeds: 1 tablespoon
