Sweet and Sour Cabbage
Zhejiang cuisine: Pickled shredded Napa cabbage is tossed in a sweet and sour sauce and drizzled with hot Sichuan peppercorn oil for a sweet-tart, crisp, refreshing flavor.
Ingredients
Napa cabbage (remove old leaves, shred, salt and squeeze out water)
300g
Fine salt (for salting cabbage)
A pinch
Sugar
As needed
White vinegar
As needed
Dried chili peppers (shredded)
As needed
Ginger (shredded)
As needed
Sichuan peppercorns (fry until fragrant then remove)
As needed
Peanut oil
As needed
Instructions
1
Step 1
Remove the old leaves of the napa cabbage and shred it. Shred the ginger. Shred the dried chili peppers.
2
Step 2
Take a bowl, add the shredded cabbage and a pinch of salt, marinate for about 20 minutes, then squeeze out the water and place the shredded cabbage in another clean bowl.
3
Step 3
Place a pot over heat, add a small amount of water, then add white vinegar and sugar to make a sweet and sour sauce. Pour over the shredded cabbage, mix well, and top with shredded ginger and dried chili peppers.
4
Step 4
Clean and heat the pot, add peanut oil. Add the Sichuan peppercorns and fry until fragrant, remove the peppercorns, and while still hot, pour the peppercorn oil over the chili peppers and ginger shreds. Mix immediately and serve.
