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Sichuan Sweet & Sour Cabbage
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- #7922
You might be used to sweet and sour chicken or pork, but how about cabbage? It makes a killer side dish, deeply flavored from sesame and chili oil.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds Napa cabbage
1 1/2 teaspoon salt
1 tablespoon peanut oil
2 tablespoons ginger, shredded
1/3 cup rice vinegar
3 tablespoons sugar
2 scallions, medium, chopped
2 tablespoons chopped cilantro
1 teaspoon chili oil
1 tablespoon sesame oil
directions
Split cabbage in two. Remove core and shred cabbage. Place shredded cabbage on large plate and toss with salt cover with paper towels. Place a heavy, flat weight over towels and let stand for 2 hours. Squeeze liquid from cabbage.
Stir-fry ginger in hot oil. Turn off heat. Add vinegar and sugar. Turn heat to low and stir until sugar dissolves. Add scallions and cilantro. Stir 30 seconds. Turn off oil and add chili oil and sesame oil.
Pour sauce over the cabbage and toss well. Serve at room temperature. Will last 3 days refrigerated.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
So you don't cook the cabbage at all?
That is correct. The hot oil will wilt it a bit but it's meant to be more of a fresh slaw-type dish.