1/1 Photo of Hot and Sour Chinese Cabbage
Sue Lau's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Remove core from cabbage; shred.shred cabbage.
- 2Place 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.
- 3In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
- 4Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
- 5Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
- 6Stir in toasted sesame oil and then chill until needed.
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Nutritional Facts for Hot and Sour Chinese Cabbage
Serving Size: 1 (67 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 177.7
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 2330.5 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 0.8 g
- Sugars 27.0 g
- Protein 0.8 g
The following items or measurements are not included:
rice wine vinegar