Hot and sour cabbage

Hot and sour cabbage

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 tablespoon clear rice vinegar
3 teaspoons black rice vinegar
3 teaspoons sugar
2 teaspoons light soy sauce
60ml peanut oil
4 garlic cloves, finely chopped
4 dried red chillies, finely chopped
500g chinese cabbage stems, cut on the diagonal into 3 cm pieces

Method

  1. Combine the vinegars, sugar and soy sauce in a small bowl and set aside.
  2. Heat the oil in a wok over a medium–high heat, then add the garlic and chillies and stir-fry for 1 minute, or until fragrant. Add the cabbage stems and stir-fry for about 4 minutes, or until the stems start to soften — do not let them brown. Add the vinegar mixture, increase the heat to high and stir-fry for another 2 minutes, or until the cabbage stems are just tender and the liquid has boiled and reduced. Transfer to a bowl or platter and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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