Recipe: Stephanie Feher’s Torn Cabbage With Stracciatella Is a Lucky Dragon Supper Club Highlight

Stephanie Feher has been eating stir-fried torn cabbage since she was a kid. But this recipe, from the author’s much-anticipated cookbook, Lucky Dragon Supper Club, applies those wok-kissed flavours to “a creamy canvas” of soft stracciatella cheese. “The intense, smoky flavours from the high‑heat cooking method (wok hei) create depth and complexity in the seasonings, infusing dishes with bold umami, heat and sometimes a hint of sweetness,” she writes.

“When these flavours are paired with a creamy base, it softens the intensity and adds richness, creating a harmonious balance.” The dish is emblematic of the author’s style, informed by her ChineseHungarian heritage and designed to turn heads at your next dinner party. Best of all, it's on the table in under 30 minutes.

“It comes together quickly, as little cooking time is required to cook the cabbage and for the spices to sing.” 

Stephanie Feher’s torn cabbage with stracciatella

Serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients

2 tsp neutral oil
5 garlic cloves, slightly smashed
2–4 whole dried chillies, adjust to taste
1 tsp fennel seeds
¼ medium-sized head cabbage (green, savoy, sugarloaf or wombok), torn into small pieces
½ tsp ground Sichuan peppercorns
½ tsp salt
1 tsp light soy sauce
2 tsp oyster sauce
1–2 tbsp Chinese black vinegar, adjust to taste
250g stracciatella or burrata
Chilli oil, to taste (optional)
Flaky sea salt 

Method

Heat a wok over medium heat. Add the neutral oil, swirling to coat the surface evenly. Stir-fry the garlic, dried chillies and fennel seeds for 1 minute, or until fragrant. 

Turn up the heat to high, add the cabbage and season with the Sichuan peppercorns and salt. Stir-fry for 1–2 minutes, or until the cabbage starts to wilt and turn bright green. 

Add the soy sauce, oyster sauce and vinegar, tossing to coat the cabbage evenly. Remove from heat and let the cabbage cool slightly

Spread the stracciatella across a serving platter, using the back of a spoon to create a smooth, even layer. If substituting burrata, tear it open and spread the creamy centre across the plate. 

Pile the cabbage on top of the cheese. Drizzle with chilli oil, if using. Sprinkle with flaky sea salt and serve immediately.

This is an edited extract from Lucky Dragon Supper Club by Stephanie Feher. Published by Murdoch Books. RRP $39.99