Vinegar-Fried Napa Cabbage
Sweet and Sour Vinegar Cabbage (醋溜白菜)
Cure napa cabbage with salt, squeeze out all excess moisture, then toss with a sauce of blended garlic, ginger, chili, vinegar, and sugar. Mix well, chill, and serve cold.
Ingredients
oil
1/4 cup
garlic (julienned)
3
ginger (shredded)
6 slices
red chili pepper (shredded)
3
white vinegar
1/4 cup
white sugar
1/4 cup
Shaoxing cooking wine
1 tbsp
Napa cabbage (cut into pieces, salted, and pickled)
to taste
Instructions
1
Prepare the cabbage
Separate the cabbage leaves and cut the cabbage into 5 × 2 cm pieces. Place them in a large colander, toss with salt, and let stand for about 2 hours. Squeeze out as much water as possible and set aside.
2
Make the pickling liquid
Add the oil to a 2-liter shallow pan and heat over high heat for 3 minutes. Add the shredded garlic, ginger, and chili pepper, then partially cover the pan with a paper plate to prevent the oil from splattering. Heat for another 2 minutes over high heat. Add the sugar and vinegar and cook for 1 minute over high heat until the sugar dissolves. Remove from the heat.
3
Toss and chill
Add the Napa cabbage and Shaoxing cooking wine, then toss to combine with the pickling liquid. Let cool, cover, and refrigerate until chilled before serving.
