Side Pannel
Hot and Sour Cabbage
Hot and Sour Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Chinese
Ingredients List
- 1 lb Green or red cabbage; or a
- -combination
- 3 tb Vegetable oil
- 1 Clove garlic; minced
- 1 Dried red chilie; chopped
- 1/2 ts Szechuan peppercorns
Directions
SEASONING LIQUID
1 1/2 tb Sugar
1 1/2 tb Soy sauce
1 1/2 tb Rice vinegar
1 ts Sesame oil
1/2 ts Salt
1/2 ts Potato or cornstarch
1. Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut
out core. Cut leaves into approximately 1 x 1 1/2-inch pieces. There should
be about 4 cups of cabbage. 2. Combine seasoning liquid in a bowl. 3. Heat
wok on high heat. Add oil; when hot, add garlic, chilies (including seeds),
and peppercorns and cook a few seconds. Add cabbage; toss for 1 to 2
minutes or until color brightens from pale green to bright green or deep
purple to vivid red. Do not overcook. 4. Stir seasoning liquid into wok;
toss a few seconds to combine. Immediately remove to a serving dish.
Simple to prepare, this crisp and crunchy vegetable is delectable and quite
stunning in appearance, whether you use all-green or all-red cabbage or a
combination of the two (not Chinese cabbage in this case). The secret is
not to overcook the cabbage; add the sauce and remove it from the wok as
soon as the color heightens. Serves 4 to 6.
1 1/2 tb Sugar
1 1/2 tb Soy sauce
1 1/2 tb Rice vinegar
1 ts Sesame oil
1/2 ts Salt
1/2 ts Potato or cornstarch
1. Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut
out core. Cut leaves into approximately 1 x 1 1/2-inch pieces. There should
be about 4 cups of cabbage. 2. Combine seasoning liquid in a bowl. 3. Heat
wok on high heat. Add oil; when hot, add garlic, chilies (including seeds),
and peppercorns and cook a few seconds. Add cabbage; toss for 1 to 2
minutes or until color brightens from pale green to bright green or deep
purple to vivid red. Do not overcook. 4. Stir seasoning liquid into wok;
toss a few seconds to combine. Immediately remove to a serving dish.
Simple to prepare, this crisp and crunchy vegetable is delectable and quite
stunning in appearance, whether you use all-green or all-red cabbage or a
combination of the two (not Chinese cabbage in this case). The secret is
not to overcook the cabbage; add the sauce and remove it from the wok as
soon as the color heightens. Serves 4 to 6.
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