Hot and Sour Chinese Cabbage |
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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result. Ingredients:
1 head chinese napa cabbage |
2 tablespoons coarse salt |
1 tablespoon minced ginger |
1 tablespoon red pepper flakes |
1/3 cup red wine vinegar |
1/3 cup rice wine vinegar |
3/4 cup sugar or 3/4 cup splenda granular |
salt (to taste) |
5 dried red chilies |
3/4 teaspoon szechuan peppercorns, ground and sifted |
2 tablespoons peanut oil |
1 tablespoon sesame oil |
Directions:
1. Remove core from cabbage; shred.shred cabbage.
2. Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
3. In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
4. Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
5. Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
6. Stir in toasted sesame oil and then chill until needed.
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