Chinese Recipe Corner
Hot and sour cabbage
This is a fast and easy recipe, the ingredient list is also short. Note that I’m using an induction stove that goes from 1-10.
AuthorGaurav Suman 1 Chinese cabbage
6 garlic
3 Thai red chillies (or use dried red chillies)
6 tbsp Light soy sauce
2 tbsp Black vinegar (I prefer Chinkiang)
½ tsp Sugar
½ tsp Salt
1 tsp MSG (optional)
½ tsp Cornstarch
Ingredients
1 Chinese cabbage
6 garlic
3 Thai red chillies (or use dried red chillies)
6 tbsp Light soy sauce
2 tbsp Black vinegar (I prefer Chinkiang)
½ tsp Sugar
½ tsp Salt
1 tsp MSG (optional)
½ tsp Cornstarch
Directions
Cooking instructions
Preparing the ingredients
- Chop the cabbage into small (but not tiny) square/rectangular pieces. Make sure that all the layers are separated.
- Chop finely the garlic and the chillies
- Mix all the remaining ingredients for the sauce base
Cooking the dish
- On medium heat (Stove setting 6) add some Peanut oil to the wok
- When the oil is hot (not until smoking), add in the chillies and the garlic. Fry them until the oil is aromatic (and you are coughing), about 1 minute
- Now increase the heat to high (Stove setting 9) and add in the cabbage, stir fry it on the high heat for 60-90 seconds until the cabbage starts to wilt a little
- Pour in the sauce, mix well and switch off the heat
Gaurav Suman
0