5 ea Napa cabbage leaves 3 T Peanut oil 4 ea Large dried chili peppers 1/2 T Szechuan peppercorns 1/2 t Salt 1 T Thin soy sauce 1/2 T Rock sugar 1/2 T Chinkiang vinegar 1 t Sesame oil ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ 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.
How To make Hot and Sour Cabbage's Videos
Chinese Napa Cabbage stir fry - Hot and Sour - Vegan Szechuan Recipe
A very easy Chinese Recipe for stir fried Hot and Sour Napa Cabbage. Vegan Szechuan stir fry Recipe. Suan La Bai Cai. 1-2 Servings. Served with Rice. Authentic Chinese Vegetarian Recipes Ingredients: 400g Napa Cabbage 1-2 Scallions 3-4 Cloves Garlic 5 dried Chili (broken) For the Sauce - 1 tbsp veg. Oyster Sauce - 1 tbsp Soy Sauce light - 1 tbsp Chinese Black Vinegar - 1 tsp Sugar - 1,5 tsp Corn Starch - 1 tbsp Water Oil
Sour and sweet, a delicacy to warm your wintry days—spicy Chinese cabbage.温暖一冬的酸甜回味——辣白菜
Mist after the frost swallows the landscape, and refuses to disperse all day long! The Chinese cabbage that withstands the ice and frost is exceptionally fresh and sweet. The same as usual, I shred some to make spicy Chinese cabbage. It’s a traditional dish for Yanbian Chinese of Korean Nationality, but the recipe varies from family to family. For me, I always stew a pot of it with a few chunks of preserved meat. Hot, sour, spicy, with the special flavor of cured meat—It will warm your wintry days. 冰霜后下起了云雾。轻纱缭绕,一整天都不会散!那些经历了霜雾的白菜格外清甜,照旧砍了些做成辣白菜。辣白菜是延边朝鲜族的传统食物,在当地也是各家有各家的做法。在我这儿,大冷天里切上几块腊肉就着辣白菜咕嘟咕嘟一锅炖了,酸酸辣辣的伴着肉香,就能温暖整个冬
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