Vinegar Stir-Fried Cabbage

Name: Vinegar Stir-Fried Cabbage
Ingredients: 6 liang (about 300 g) Yellow-heart Chinese cabbage (use the inner stalks and heart; wash thoroughly, first cut into 0.6-fen-wide strips, then cut into 1-inch diamond-shaped slices); 1 qian (about 5 g) Soy sauce; 5 qian (about 25 g) Vinegar; 5 fen Minced ginger; 2 qian (about 10 g) Sugar; 8 qian (about 40 g) Cooking oil; 5 fen Fine salt

Sweet, sour, and delicious. Adding vinegar helps protect vitamin C, while minced ginger enhances the dish’s aroma and flavor.

Varies

Easy

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Ingredients

Yellow-heart Chinese cabbage (use the inner stalks and heart; wash thoroughly, first cut into 0.6-fen-wide strips, then cut into 1-inch diamond-shaped slices) 6 liang (about 300 g)

Soy sauce 1 qian (about 5 g)

Vinegar 5 qian (about 25 g)

Minced ginger 5 fen

Sugar 2 qian (about 10 g)

Cooking oil 8 qian (about 40 g)

Fine salt 5 fen

Instructions

Prepare the cabbage

Wash the cabbage (use the inner stalks and heart). First cut into strips about 0.6 fen wide, then cut into 1-inch diamond-shaped slices.

Cooking

Place a wok over the heat and add the cooking oil. When fragrant, add the minced ginger and stir-fry until aromatic. Add the cabbage and stir-fry a few times. Add the fine salt, sugar, and soy sauce and stir to combine, then splash in the vinegar and quickly stir-fry a few more times. Once the vinegar aroma is released, remove from the wok and serve.