Stir-fried Cabbage with Vinegar
After pickling the Napa cabbage, squeeze out the moisture, mix with a sweet and sour sauce containing garlic, ginger, and chili, and serve chilled.
Story
This refreshing dish features Napa cabbage that is pickled and then tossed in a tangy sweet and sour sauce infused with garlic, ginger, and chili. Served chilled, it offers a crisp texture and a vibrant blend of flavors.
Ingredients
Oil
1/4 cup
Garlic (shredded)
3 cloves
Ginger (shredded)
6 slices
Red chili peppers (shredded)
3
White vinegar
1/4 cup
White sugar
1/4 cup
Shaoxing wine
1 tablespoon
Napa cabbage (cut into chunks, salted and marinated)
As needed
Instructions
1
Prepare Chinese Cabbage
Separate the Chinese cabbage leaves, cut each piece into 5x2 cm chunks, place in a large colander, mix well with salt, let sit for at least 2 hours, then squeeze out as much moisture as possible and set aside.
2
Make the Pickling Sauce
Add oil to a 2-liter shallow pan, heat on high for 3 minutes. Add shredded garlic, ginger, and chili peppers, cover loosely with a paper plate to prevent oil splashing, heat on high for another 2 minutes. Add sugar and vinegar, heat on high for 1 minute until the sugar dissolves. Remove from heat.
3
Mix and Refrigerate
Add the Chinese cabbage and Shaoxing wine to the pickling sauce and mix well. Let it cool, cover, then refrigerate until chilled before serving.
