Hot and Sour Cabbage - 2 Recipe - Cooking Index
Hot and Sour Cabbage - 2 Recipe - Cooking Index
| 5 cups | 200g / 7.1oz | Napa cabbage leaves (large) |
| 4 cups | 948ml | Dried chili peppers (large) |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 tablespoon | 7.5ml | Rock sugar |
| 1 teaspoon | 5ml | Sesame oil |
| 3 tablespoons | 45ml | Peanut oil |
| 1/2 tablespoon | 7.5ml | Szechuan peppercorns |
| 1 tablespoon | 15ml | Thin soy sauce |
| 1/2 tablespoon | 7.5ml | Chinkiang vinegar |
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 chiles 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.
Source:
Linda Burum, Asian Pasta
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