Vinegar-slithered Cabbage
Ingredients
Sauce
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp dry sherry
Cabbage
- 1 small cabbage
- 3 tbsp sesame oil or canola, vegetable, corn oil
- 4 red chili peppers, dried
Instructions
Prep
- Quarter and core cabbage then cut into 1-inch squares
- Mix all the sauce ingredients
Cooking
- Heat wok (or frying pan)over high heat
- Add oil AFTER wok is hot and swirl
- Turn down heat to medium and add peppers
- Press and turn the peppers until they darken
- Turn up heat to high and add cabbage
- Stir and flip for about 2 minutes
- Add sauce and stir until the cabbage is soft
- Add more cornstarch or water to get the right consistency for the sauce
- Serve hot
Notes
Chili peppers will darken to a deep brick red. Chili peppers should be removed before serving. DO NOT EAT the chili peppers.
Sauce should have the consistency of hoisin sauce.
Nutrition
Calories: 180kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 827mgPotassium: 335mgFiber: 5gSugar: 12gVitamin A: 307IUVitamin C: 65mgCalcium: 75mgIron: 1mg
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