Hot And Sour Chinese Cabbage - cooking recipe

Ingredients
    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
    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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