This classic home-style cabbage dish balances tangy, sweet, spicy, and savory flavors. Its crunchiness and fresh texture make it a perfect summer dish.
HOT AND SOUR NAPA CABBAGE
Ingredients
6 to 8 large cabbage leaves
4 cloves of garlic, coarsely cut
4 dried chili peppers, coarsely cut
Vegetable oil (corn, peanut, canola, sunflower)
Light soy sauce
Zhenjiang vinegar
Cornstarch
Sugar
Salt
INSTRUCTIONS
1. Rinse the cabbage leaves and pat dry. Separate the soft leaves and the white stems. Hand-tear the leaves into bite-size pieces. Cut the white part into 1.5-inch pieces.
2. Make a sauce. Whisk 1 Tbsp Zhenjiang vinegar, 1 Tbsp light soy sauce, ¼ tsp salt, ½ tsp sugar, and 1 tsp cornstarch.
3. Heat 2 Tbsp of vegetable oil in a wok over high heat. Add garlic and chili peppers when the wok is hot. Stir for 10 seconds. Add the white part of the cabbage. Stir and toss for under 1 minute until the cabbage is slightly soft.
4. Add the soft leaves and toss a few times. When they start to wilt, add the sauce mix and toss quickly until the sauce thickens.
5. Serve. Enjoy hot!
Note:
It's a very quick dish to prepare. The wok must be very hot during the cooking to ensure the cabbage is cooked and to keep the crunchy texture. If you don't have a wok, blanch the cabbage steams for 2 minutes, leaves for 30 seconds, and drains before tossing them in the oil with aromatics and sauce.
Let me know if you have any questions.
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