Suan La Bai Cai (Hot and Sour Cabbage) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from a handout at a local Asian market. Ingredients:
1 medium napa cabbage |
3 tablespoons chinese black vinegar |
3 tablespoons light soy sauce |
2 teaspoons sesame oil |
1 1/2 tablespoons sugar |
1/2 teaspoon salt |
1 tablespoon vegetable oil |
3 dried red chilies, finely chopped |
1 tablespoon ginger, minced |
1/2 teaspoon szechuan peppercorns |
1 red bell pepper, diced |
Directions:
1. Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
2. Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
3. Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.
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