1
Separate the cabbage leaves from the stalk, rip into large pieces (roughly 5x5cm pieces).
2
Cut the ginger into thin(ish) matchsticks around 3cm long.
3
Add 4 tbsp rapeseed oil to a hot wok. Once heated add your ginger, fry for 30 seconds and then add the dried chillis.
4
Once the ginger starts to brown add your cabbage and fry for a couple of mins.
5
Then add the soy sauce, sugar and oyster sauce, fry for a further 30 seconds then serve.
