Hot And Sour Chinese Cabbage - cooking recipe
Ingredients
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1 head chinese napa cabbage
2 tablespoons coarse salt
1 tablespoon minced ginger
1 tablespoon red pepper flakes
1/3 cup red wine vinegar
1/3 cup rice wine vinegar
3/4 cup sugar or 3/4 cup Splenda granular
salt (to taste)
5 dried red chilies
3/4 teaspoon szechuan peppercorns, ground and sifted
2 tablespoons peanut oil
1 tablespoon sesame oil
Preparation
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Remove core from cabbage; shred.shred cabbage.
Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
Stir in toasted sesame oil and then chill until needed.
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