Hot And Sour Chinese Cabbage Food

HOT AND SOUR CHINESE CABBAGE

Steps:

• Remove core from cabbage; shred.shred cabbage.
• Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
• In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
• Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
• Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
• Stir in toasted sesame oil and then chill until needed.

HOT AND SOUR CABBAGE SOUP

Steps:

• NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
• Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
• Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
• Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
• Grind a lot of fresh black pepper over the top and serve.

CHINESE-STYLE CABBAGE

Steps:

• In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.

HOT-AND-SOUR CABBAGE SALAD

Steps:

• Put cabbage and scallion in a large bowl.
• Bring vinegar, ginger, sugar, and red pepper flakes (to taste) to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour hot dressing over cabbage, tossing to combine.

HOT AND SOUR CABBAGE SALAD

Steps:

• put cabbage and scallion in a bowl.
• heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
• pour over cabbage, toss to combine.

HOT AND SOUR WHITE CABBAGE

Steps:

• Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
• Heat the oil in a large skillet or wok over high heat. When hot, add the chile peppers; cook and stir until browned, about 4 minutes. Remove from the pan using a slotted spoon. Add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. Pour in the vinegar sauce and bring to a boil. Cook and stir briefly until thickened, about 30 seconds. Remove from heat, and season with salt.

SUAN LA BAI CAI (HOT AND SOUR CABBAGE)

Steps:

• Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
• Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
• Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.