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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for October, 2010

4

Oct

2010

Hot and Sour Cabbage

My mom thankfully flew in to help out the other week while my husband was traveling for work. I won’t even tell you about the hundreds of yummy wontons and potstickers she made for us because you might get jealous. While in town, she also whipped up another tasty stir-fry side dish. I could not get over how incredibly easy it is to make. Her super simple Hot and Sour Cabbage has some kick and goes well with any kind of meat or seafood main course.

hot-and-sour-cabbage

1 pound head cabbage (about half of the small to medium size cabbage)
4 dried red hot chili peppers
1 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons white vinegar

Preparation:
Wash and trim outside of the cabbage. Cord the cabbage and cut the cabbage into 1 inch chunks.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium high heat. Break each of the dried chili peppers in half and add to wok. Brown the peppers for about 2 minutes until the oil begins to smoke and the peppers turn dark. Add the cabbage to wok. Stir-fry for about 2 minutes then add soy sauce and white vinegar. Stir constantly for about 4 minutes and cook the cabbage until it becomes tender yet still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 8 minutes

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