Hot and Sour Cabbage
Hot and sour cabbage is a classic appetizing home-style dish. Crisp cabbage coated with a tangy and spicy sauce that stimulates the appetite. Simple and quick to prepare, it's a frequent guest on dinner tables.
Ingredients
11 items- Napa cabbage 500g
- Dried red chili peppers 5-6
- Sichuan peppercorns 1 teaspoon
- Garlic 3 cloves
- Ginger 1 small piece
- Chinese black vinegar (Chinkiang) 2 tablespoons
- Light soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Salt 1/2 teaspoon
- Cornstarch 1 teaspoon
- Water 3 tablespoons
Nutrition
Steps （6 steps）
Separate the cabbage leaves, rinse under cold water, and drain. Slice the stems thinly on the diagonal and tear the leaves into large pieces; keep separate.
In a small bowl, combine 2 tbsp Chinese black vinegar, 1 tbsp light soy sauce, 1 tsp sugar, 1/2 tsp salt, and the prepared cornstarch slurry. Stir well to make the sauce.
Cut the dried chili peppers into segments (seedless), slice the garlic, mince the ginger, and set aside along with the Sichuan peppercorns.
Heat the wok over medium heat, add 2 tbsp oil. Add dried chilies, Sichuan peppercorns, garlic slices, and minced ginger. Stir-fry over low heat for about 30 seconds until fragrant, being careful not to burn.
Turn the heat to high. First, add the cabbage stems and stir-fry vigorously for about 1 minute until the edges turn translucent. Then add the cabbage leaves and continue stir-frying for about 30 seconds until the leaves are wilted and shrunk.
Stir the sauce again, pour it along the sides of the wok, and stir-fry quickly over high heat for about 20 seconds, ensuring the sauce evenly coats the cabbage. When the sauce thickens and glazes the cabbage, immediately turn off the heat and serve.
Tips
Separating stems and leaves ensures each part is cooked perfectly: crisp stems and tender leaves. Always stir-fry over high heat to maintain the cabbage's crunchiness.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.