Fried Chinese Cabbage With Vinegar

Fried Chinese Cabbage With Vinegar
Edward R. Forte November 27, 2021

Cabbage

Fried Chinese Cabbage With Vinegar

Chinese Sauteed Cabbage: My Go-To Veggie Dish.It uses fresh cabbage, garlic chili peppers, oil, and a sauce of five ingredients to create a dish that is surprisingly delicious.It does use fresh cabbage and garlic, but those two ingredients stay good for a pretty long time – literally weeks if you keep the cabbage head whole and pull off only the leaves you need.Getting the Best Flavor from Simple Ingredients.To maximize the potential of this dish we need to do three things: cook the cabbage properly, infuse the oil with aromatics, and make a balanced sauce.We’re going to cook it a bit less than that.The first cooking you’ll do in the recipe is actually frying the Sichuan peppercorns, then the chili and garlic, in the oil.Once the oil is infused with these flavors, the cabbage, which gets cooked in the oil, takes on the aromatic flavors and you’ll have great tasting cabbage.Make a Balanced Sauce.The sauce of Chinese sauteed cabbage here follows a common flavor profile in Chinese cooking – umami-sweet-sour.In such simple dishes, it can make a big difference what kind of soy sauce, vinegar, and aromatics you use.Author: Maggie Zhu Prep Time: 15 minutes Cook Time: 5 minutes Servings: 4 servings Print Recipe Pin Recipe Ingredients 1/2 small head cabbage , yield about 1 lbs / 450 g once cut (*Footnote 1) Sauce 2 tablespoons water.1 teaspoon cornstarch Stir-fry 1 1/2 tablespoons peanut oil (or vegetable oil).1/2 teaspoon sesame oil Instructions Combine the sauce ingredients in a small bowl and stir to mix well.Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters.Stir and cook until the leaves just start to turn tender.Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened. .

Spicy Szechuan Cabbage Stir Fry – Spice the Plate

Besides cabbage, you’ll need dried chili pepper (for the heat), peppercorns (source of a numbing sensation), garlic and seasonings made by combining soy sauce, Chinese vinegar, sugar and salt.Tip one: Dried chili and peppercorn are easy to be burned, to avoid that, try adding them into cold oil before turning the heat and use low heat to sauté.Tip two: After the cabbage has turned soft, pour the seasoning sauce in and do a quick stir fry (about one minute) under high heat to finish.3 tablespoons vegetable oil.1 teaspoon szechuan peppercorns.¼ teaspoon salt Instructions Halve the cabbage with a knife and remove the core; tear the leaves into 3-inch wide pieces with hand (I prefer leaving the stems out and only keep the tender leaves) Whisk together soy sauce, Chinese vinegar, sugar and salt in a small container, set aside.To avoid burning the peppercorns and chili peppers, add them in with cold oil and cook under low heat until fragrant.3. .

Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜)

This easy napa cabbage stir fry recipe makes crunchy crispy napa cabbage served in a rich hot and sour sauce that’s lightly sweet.I recently wrote about another Chinese cabbage dish that I’ve loved since I was a little girl.This recipe only uses the white part of the napa cabbage to create a crunchy crispy texture.Serve it with one of my other Chinese main dishes, or if you want a lighter meal, you can always enjoy it with hot white rice or some noodles.Tilt your knife to a 45-degree angle and slice the cabbage into irregular bite-sized chunks with thin edges.This cutting method makes the white part of the napa cabbage absorb more sauce and become more flavorful.PS: I put the ginger and garlic in the same bowl because I add them in the same step in the recipe.You want to cook the napa cabbage fast so it will retain the crunchy texture and won’t release too much liquid to turn the dish watery.If your stove is not very powerful, I highly recommend you halve the recipe and cook it in a small batch.What I love about this napa cabbage stir fry is that you can get it on the table fast, so it’s ideal for adding more veggies to your dinner in a pinch.Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram!Subscribe Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜) 4.67 from 3 votes This easy napa cabbage stir fry recipe makes crunchy crispy napa cabbage served in a rich hot and sour sauce that’s lightly sweet.Cut off the leafy green parts and save them in a ziplock bag for future use (*Footnote 1).Once the chilis start to brown, add the ginger, garlic, and green onions.Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe. .

Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is one of the best ways to cook this versatile vegetable.Known as Big White Vegetable (Dà Bái Cài/大白菜/) in Chinese, Napa cabbage (aka Chinese cabbage) plays such an important role that an old Chinese saying claims “Bǎi Chī Bú Yàn Dà Bái Cài/百吃不厌大白菜”, meaning “One can never get tired of eating Napa cabbage”.Although I love them all, my personal favourite has always been stir-fried Napa cabbage with hot & sour sauce (酸辣白菜).It’s a simple, humble dish that calls for common ingredients and requires basic stir-frying techniques.Yet, to produce it to a high standard (well-seasoned & perfectly-cooked), you’ll need to pay attention to a few important details.Cut the vegetable in a way that enables maximum surface absorption of flavours from the sauce.Another tip: Make sure to drain/dry the cabbage leaves very well after washing as you wouldn’t want too much water going into the wok.In the list of popular flavours of Chinese cuisine, hot & sour could make it to the top five, particularly for people from the North and West of China.Good hot & sour dishes not only excite your taste buds with their pungency but also leave a pleasing aroma on your palate.In today’s Hot & Sour Napa Cabbage, which shares the same seasoning formula with Hot & Sour Potato Stir-fry, you’ll find dried chili as the heat source.Please be aware that the suggested quantity of dried chili in the recipe is for your reference.Adjust if necessary based on the heat level of your chili and your own tolerance to spicy food.The goal is to achieve a tangy kick but the dish shouldn’t be so hot that you lose the chance to sense other flavours.An underrated ingredient, compared to soy sauce, it’s absolutely indispensable when it comes to making authentic Chinese cuisine.As the key seasoning for this stir-fried Napa cabbage, it creates pungency as well as a rich aroma.Since it’s the key ingredient for today’s dish, you won’t be able to produce the authentic taste without it.For best taste, I recommend you use Zhenjiang (Chinkiang) vinegar/镇江香醋, a reputable variety widely available in Chinese stores.It refers to the control of heat and cooking time which noticeably affects the final result of a dish.Generally speaking, for this Napa cabbage stir-fry, the heat should be high and the cooking time needs to be as short as possible.This way, the white part of the cabbage remains crunchy and the dish doesn’t look too wet.Once you see the light green, leafy part of the cabbage STARTING to wilt, pour in the sauce.By the time the sauce thickens and you transfer the dish to the table, they will reduce quite a lot in size.Although everyone in our Red House enjoys eating meat/fish, we often have vegetarian dinners which include multiple dishes and plain rice.You can find other vegetarian recipes on the blog to cook healthy and delicious meals.Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is delectable, yet very simple to cook.To achieve the best taste for this recipe, I recommend you use Zhenjiang (Chinkiang) vinegar/镇江香醋, a reputable variety widely available in Chinese stores.Please free feel to adjust the number of dried chilies based on their heat level and your tolerance.The finished dish should have a nice kick of spice but not so hot that it overpowers other flavours. .

Chinese Stir-Fried Cabbage Recipe

Ingredients for Chinese stir-fried cabbage: cabbage, garlic, ginger, scallions, dried red chilies, Sichuan peppercorns, salt, light soy sauce, and Chinese black vinegar.We will need cabbage, garlic, ginger, scallions, dried red chilies, Sichuan peppercorns, salt, Chinese black vinegar, and light soy sauce.They have a slightly lemony aroma, and they create tingly numbness when you bite into the peppercorns.If you have eaten an authentic Mapo Tofu, Chongqing (Chunking) Chicken, or spicy Chinese hotpot before, you mostly have tried these before without realizing it.Please use light soy sauce, like Pearl River Bridge or Kimlan, for this recipe.(3) Add cabbage, season with salt, Chinese black vinegar, and light soy sauce.Sauté garlic, ginger, and white parts of scallions until fragrant, about 2-3 minutes.Add dried red chilies and Sichuan peppercorns, fry for another 30 seconds.Turn the heat to high, then add cabbage, along with salt, Chinese black vinegar, and light soy sauce.For a more filling dish, try adding thinly sliced meat like chicken, beef, or pork. .

Chinese cabbage stir-fry, two ways (手撕包菜)

Hand-torn leaves cooked to a tender-crispy texture, Chinese style cabbage stir-fry is simple yet delicious.This recipe shows you two versions: a vegetarian one with Mala seasoning & a meaty one with Chinese sausage.It also has loosely packed leaves and a similar taste to Taiwanese flat cabbage.Unlike the usual knife-cutting method, cabbage is torn manually into irregular pieces.I haven’t found reliable scientific explanations to support this belief (let me know if you have any idea), but I always do so for the following reasons:.Hand tearing makes it easier to remove the stem of each cabbage leaf.Since this is a quick stir-fry, the hard, thick stems wouldn’t cook through when tender, thin leaves are ready to be dished out.Since this is a quick stir-fry, the hard, thick stems wouldn’t cook through when tender, thin leaves are ready to be dished out.For the best taste & texture, ideally, you’ll need a traditional Chinese wok to cook this cabbage stir-fry.Also, its deep-bowl shape helps the ingredients to stay inside while tossing (uncooked cabbage pieces are particular bulky).They heat up super fast and easily remain the highest possible temperature evenly.The fast stir-fry process helps the vegetable to achieve a tender-crispy texture and retain most of its pigments and nutrients.Before you start, make sure you have all the ingredients (including seasonings) at a reachable distance so you don’t struggle to get them while holding a smoking wok.Due to the high temperature, food burns easily in a wok, especially the spices and small-sized ingredients, such as garlic, ginger, scallions, etc.Throughout the process, make sure you stir constantly to ensure even heating and to avoid burning.Make sure you don’t burn them otherwise you’ll get an unpleasant bitter taste (Read my complete guide to Sichuan pepper if you wish to learn more about this unique Chinese spice).Make sure you don’t burn them otherwise you’ll get an unpleasant bitter taste (Read my complete guide to Sichuan pepper if you wish to learn more about this unique Chinese spice).It’s very common to use a small amount of meat in Chinese vegetable stir-fries to enrich the taste.For this recipe, I use Chinese sausage to lend a nice smoky & sweet flavour to the cabbage.Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch.This allows time for some of the fat in the sausage to leak out before adding the cabbage to the wok.No one in our Red House is vegetarian but we all love vegetables and regularly eat veggie-based meals.▢ ½ teaspoon light soy sauce 5 Secrets of Authentic Chinese Cooking Get the guide for FREE Instructions For the vegetarian version Add cooking oil and Sichuan peppercorns to a cold wok.Fry ginger, garlic and dried chillies in the oil briefly then stir in cabbage.When the cabbage wilts, add soy sauce, black rice vinegar, salt and sugar.Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch.Show me your dish or ask me questions @red.house.spice Author: Wei Guo. .

Chinese Cabbage Stir-Fry

Among Chinese cabbage recipes, this cabbage stir-fry is savory, tangy, and very quick to prepare.So, in Chinese, the name of this dish can be translated as “hand-shredded cabbage.” Why hand-shred the cabbage?In a wok over high heat, add the oil.Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. .

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon Recipe

Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. .

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Which Is Better Lettuce Or Cabbage

Which Is Better Lettuce Or Cabbage.

Though green cabbage and iceberg lettuce may look alike, they have completely different nutritional profiles.They may look similar, but green cabbage is higher in fiber and most vitamins and minerals than iceberg lettuce.That said, including either cabbage or various forms of leafy green lettuce in your diet can significantly boost your fiber intake.Fiber — plant material that you can’t digest — helps keep your bowel movements regular and feeds the beneficial bacteria in your gut ( 4 ).Additionally, eating a high-fiber diet can help you lose excess body fat and maintain a healthy weight.Fiber slows digestion, which may increase feelings of fullness after meals, leading to reduced food intake ( 5 ).A review of 3 studies including over 133,000 participants looked at how fiber intake affected body weight over 4 years.It found that people with the highest intake of fiber-rich fruits and vegetables lost significantly more weight than those who ate less fiber-rich produce ( 6 ).Plus, eating fiber may help regulate blood sugar, improve heart health, and enhance immune function ( 7 ).Incorporating vitamin-, mineral-, and antioxidant-rich foods into your diet can help reduce your risk of many chronic conditions, such as diabetes and heart and neurodegenerative diseases ( 11 , 12 , 13 ).For example, green cabbage has a more complex, peppery flavor and a crunchier texture than iceberg lettuce, which has a somewhat bland, watery taste.Raw cabbage can also be combined with mayonnaise, vinegar, mustard, and other ingredients to make coleslaw, a popular side dish for barbecues and picnics.For example, raw cabbage can be made into a salad, but lettuce varieties such as iceberg are usually preferred in these types of dishes due to their milder flavor and lighter crunch.

Which Cabbage Patch Dolls Are Worth The Most Money

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Can You Freeze Cooked Cabbage Casserole

Can You Freeze Cooked Cabbage Casserole.

With instructions included for turning this into a freezer meal, good homemade food will be a cinch any night of the week.They’re a guarantee on the table for any special occasion including all the big holidays.However, these little bundles of joy can be a bit tedious to make.This version of a classic family favorite comes together in just a fraction of the time.You’ll get the same delicious taste of cabbage rolls in the form of a fantastic casserole.If you’re like me and feel the cabbage roll cravings creep up every now and then, you need to add this recipe to your repertoire.Olive oil – Sunflower, safflower, canola, or vegetable will work too.Monterey Jack – Mozzarella, provolone, gouda, or Swiss are all great alternatives.Add the garlic, salt, pepper, dill, paprika, and stir, cooking for another 30 seconds.Add the rice, crushed tomatoes, and chicken broth.Remove the foil and sprinkle cheese over the top of the casserole.Bake for another 15-20 minutes, or until the cheese is bubbly and slightly browned.Casseroles were born to be a vessel for the extra ingredients that need to be used up in your kitchen.Whether you’re looking to bulk this casserole up or clear out space in the pantry, the options are sky-high.This dinner is filling, delicious, and nutritious packed with cabbage.I served this casserole with a dollop of sour cream to accompany each bite.If you want more veggies on the table, I would suggest roasting some while your casserole is baking or serving a salad.Transfer leftovers to an airtight container or keep them right in the casserole dish, covered with plastic wrap.If you’re planning on prepping this casserole for future use, it’s best to freeze before baking.