Hot & Sour Cabbage Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 each: Napa cabbage leaves,
3 tbsp: Peanut oil,
4 each: Large dried chili peppers,
1/2 tbsp: Szechuan peppercorns,
1/2 tsp: Salt,
1 tbsp: Thin soy sauce,
1/2 tbsp: Rock sugar,
1/2 tbsp: Chinkiang vinegar,
1 tsp: Sesame oil,
Directions:
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Preparation: Separate, wash & dry cabbage
leaves. Stack them up and cut them crosswise into 1" wide pieces.
Finely mince or grind Szechuan peppercorns. Crush rock sugar with
cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok
to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until
they just blacken; quickly add peppercorns. When they exude pungent
odor, push up side of wok and raise heat to high. Add salt & cabbage
all at once. Keep tossing cabbage until it is wilted & soft. This
takes several minutes. There should be about 2 T of water in wok
when cabbage is wilted. Add sugar & soy mixture. When sugar has
melted, toss with cabbage, then sprinkle vinegar over all. Keep
tossing on high heat for another 20 seconds. Add sesame oil; toss
briefly; remove to serving dish. If serving this dish cold, wait
until it has cooled, then cover & refrigerate.
Source from luhu.jp
++++++++++++++ ++++ Preparation: Separate, wash & dry cabbage
leaves. Stack them up and cut them crosswise into 1" wide pieces.
Finely mince or grind Szechuan peppercorns. Crush rock sugar with
cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok
to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until
they just blacken; quickly add peppercorns. When they exude pungent
odor, push up side of wok and raise heat to high. Add salt & cabbage
all at once. Keep tossing cabbage until it is wilted & soft. This
takes several minutes. There should be about 2 T of water in wok
when cabbage is wilted. Add sugar & soy mixture. When sugar has
melted, toss with cabbage, then sprinkle vinegar over all. Keep
tossing on high heat for another 20 seconds. Add sesame oil; toss
briefly; remove to serving dish. If serving this dish cold, wait
until it has cooled, then cover & refrigerate.
Source from luhu.jp