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.
Preperation: 10 minutes
Servings: 2
Servings: 2
Cooking: 5 minutes
Category: Vegetarian
Category: Vegetarian
Total: 15 minutes
Cuisine: Chinese
Cuisine: Chinese
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
- 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
- Heat 2 tbsp Oil and fry Chili, Garlic and Ginger on a high flame for about 30 seconds
- Add the Cabbage and stir-fry for 1 minute
- Add the prepared Sauce, mix well, turn down the heat and fry 1 more minute.
Author: The International Vegan
Date: 15. January 2016