HOT AND SOUR CABBAGE
Category: Main dishes, Chinese, Vegetables
5 ea Napa cabbage leaves 1 tb Thin soy sauce
3 tb Peanut oil 1/2 tb Rock sugar
4 ea Large dried chili peppers 1/2 tb Chinkiang vinegar
1/2 tb Szechuan peppercorns 1 ts Sesame oil
1/2 ts Salt
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.
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