Sweet-sour-spicy cabbage
By Sweet-sour-spicy cabbage (sweet and sour or spicy cabbage kimchi là bái cài) is a Sichuan dishes.
If you hear a name maybe you will think of kimchi in Korea, but this is actually two different dishes as Sweet-sour-spicy cabbage production is very simple and fast.
Sichuan and other dishes like characteristics of this dish is sour and spicy.
This dish is eventually taken during a severe cold quasi out of necessity. It combines two slightly different methods of preparation: When “sharp Chinese cabbage” of raw cabbage is doused with a boiled and then cooled dressing and then allowed to stand for hours before serving.
| Prep Time | 10 |
| Cook Time | 15 |
| Servings |
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Ingredients
- 1 cabbage, cut into bite-size pieces
- 1 handful fresh red chilies, sliced into rings
- 1 tablespoon Sichuan pepper, whole
- 1 tablespoon ginger, roughly chopped
- 1 tablespoon light soy sauce
- 5 tablespoons rice vinegar brighter
- 4 tablespoons sugar
- sesame oil
- salt
Ingredients
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Instructions
- chilli, Sichuan pepper and ginger fry briefly, then stir fry cabbage
- soy sauce, vinegar and sugar Add, stir everything
- Brief all boil vigorously, possibly add salt
- Remove from the heat and sprinkle some over it give sesame oil
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