Sweet and Sour Cabbage Stir-Fry
A quick and vibrant stir-fry featuring hand-torn cabbage leaves in a tangy sweet and sour glaze, finished with a hint of dried chili heat.
Story
This dish relies on the texture of the cabbage. By tearing the leaves by hand instead of cutting them with a knife, the rugged edges catch the sauce better and provide a satisfying crunch. A quick blanch in boiling water ensures the vegetable stays crisp-tender.
Ingredients
Green cabbage
1/2 head
Dried red chilies
4-5 pieces
Fresh ginger
3 slices
White vinegar
2 tbsp
White sugar
1.5 tbsp
Salt
1 pinch
Neutral oil
1 tbsp
Instructions
1
Prepare the ingredients
Tear the half head of cabbage into bite-sized pieces by hand to create uneven, textured edges. Slice the ginger into thin shreds and set aside the dried red chilies.
2
Blanch the cabbage
Bring a pot of water to a rolling boil over high heat. Drop the cabbage pieces in and blanch briefly for about 30 seconds to 1 minute. Drain immediately and set aside.
3
Stir-fry aromatics
Heat the oil in a wok or skillet over medium-high heat. Add the dried red chilies and ginger slices, frying until fragrant, about 30 seconds.
4
Combine and glaze
Toss the blanched cabbage into the pan. Add the sugar, vinegar, and a pinch of salt. Stir vigorously over high heat for 1-2 minutes until the sauce bubbles and coats the leaves evenly. Serve hot.
