Chinese Recipe: Suan La Bai Cai

This hot and sour napa cabbage tastes like a pickle but is super quick to make. Its like a stir-fried Chinese version of kimchi. Super tasty, healthy and best served with some rice.

Ingredients

• 1 medium Napa Cabbage cut
• 2-3 Cloves Garlic chopped
• 1 tbsp Ginger chopped
• 1-2 red Chili chopped
• 1/2 tsp Chili Powder
• 1 tsp Chili Powder
• 1 tsp Sugar
• 1 tsp Starch
• 2 tbsp Chinese black Vinegar
• 2 tbsp white Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Rice Wine (Shaoxing)
• 2 tbsp Oil

Instruction

1. Mix 2 tbsp black Vinegar, 2 tbsp white Vinegar, 2 tbsp Soy Sauce, 1 tbsp Rice Wine, 1 tsp Sugar, 1 tsp Chili Powder and 1 tsp Starch and put aside
2. Heat 2 tbsp Oil and fry Chili, Garlic and Ginger on a high flame for about 30 seconds
3. Add the Cabbage and stir-fry for 1 minute
4. Add the prepared Sauce, mix well, turn down the heat and fry 1 more minute.

Author: The International Vegan
Date: 15. January 2016