Hot and Sour Cabbage
Ready In: 0 mins
Serves: 4
Ingredients
- 5 napa cabbage leaves
- 3 tablespoons peanut oil
- 4 large dried hot chili peppers
- 1⁄2 tablespoon szechuan peppercorns
- 1⁄2 teaspoon salt
- 1 tablespoon thin soy sauce
- 1⁄2 tablespoon rock sugar
- 1⁄2 tablespoon Chinkiang vinegar
- 1 teaspoon sesame oil
Directions
- Preparation: Separate, wash & dry cabbage leaves.
- Stack them up and cut them crosswise into 1" wide pieces.
- Finely mince or grind Szechuan peppercorns.
- Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
- Stir-frying: Heat wok to moderate; add oil.
- Wait 30 seconds.
- Stir-fry whole chilis until they just blacken; quickly add peppercorns.
- When they exude pungent odor, push up side of wok and raise heat to high.
- Add salt & cabbage all at once.
- Keep tossing cabbage until it is wilted & soft.
- This takes several minutes.
- There should be about 2 T of water in wok when cabbage is wilted.
- Add sugar & soy mixture.
- When sugar has melted, toss with cabbage, then sprinkle vinegar over all.
- Keep tossing on high heat for another 20 seconds.
- Add sesame oil; toss briefly; remove to serving dish.
- If serving this dish cold, wait until it has cooled, then cover & refrigerate.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off