Air fryer recipe · Mains
Hakka-Style Tossed Veg
A mix of cabbage, carrot, and capsicum turns lightly charred in the air fryer, tossed with garlic and soy. A quick, crunchy Hakka-style main.
- 22 minTotal time
- 195°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 2.9 gprotein
- 15.6 gcarbs
- 0.3 gfat
- 4.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- cabbage2 cups, shredded
- carrot1 cup, cut into thin strips
- capsicum1, cut into thin strips
- onion1, sliced
- garlic5 cloves, minced
- soy sauce1.5 tbsp
- vinegar1 tsp
- black pepper0.5 tsp
- spring onion2 tbsp, chopped
Method
Toss with oil
Toss the cabbage, carrot, capsicum, onion and garlic with a tablespoon of oil so every strand is lightly coated. Cut the vegetables into thin, even strips first, since matchstick pieces char fast and keep that crunchy, tossed texture.
First air-fry
Spread the vegetables in a loose layer and air fry at 195°C for 8 minutes, shaking once, until the edges start to char. A loose, uncrowded basket lets the high heat blister the edges instead of softening everything into a limp heap.
Season
Toss the hot vegetables with the soy sauce, vinegar and black pepper while they are still crisp. Adding these now, off the heat, keeps the flavour sharp and stops the extra liquid from steaming the vegetables limp in the basket.
Finish
Return them to the basket and air fry at 195°C for 4 min, shaking once, until tender-crisp with charred edges and no liquid pooling below. Scatter the spring onion over the top and serve straight away as the main.
