Chinese Sauteed Cabbage with Vinegar Sauce
A delicious and authentic sauces recipe for Chinese Sauteed Cabbage with Vinegar Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 small head cabbage (yield about 1 lb / 450 g once cut (*Footnote 1))
- • 2 tablespoons water
- • 2 tablespoons rice vinegar
- • 2 tablespoons light soy sauce ((or soy sauce))
- • 1/2 teaspoons dark soy sauce ((or soy sauce) (Optional) (*Footnote 2))
- • 2 teaspoons sugar
- • 1 teaspoon cornflour
- • 1 1/2 tablespoons peanut oil ((or vegetable oil))
- • 1/2 teaspoon Sichuan peppercorns
- • 2 to 3 dried chilli peppers
- • 2 cloves garlic (minced)
- • 1/2 teaspoon sesame oil
Preparation Steps
Combine the sauce ingredients in a small bowl and stir to mix well.
Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters. Place one of the quarters cut side down, tilt the knife to slice off the stem and discard it. Separate the outer few layers of leaves, then cut them into bite-size pieces. Then chop the centre thicker into smaller pieces.
Add peanut oil and Sichuan peppercorns into a large frying pan and heat over medium heat. Cook until the Sichuan peppercorns turn dark but not burned. Scoop out the peppers into a small bowl, then discard them.
Add the chilli peppers and garlic. Stir a few times to release the fragrance.
Add cabbage. Stir and cook until the leaves just start to turn tender.
Stir the sauce again to dissolve the cornflour thoroughly, pour into the pan. Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.
Turn off heat. Carefully taste the cabbage and adjust seasoning by adding more salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer everything to a serving plate.
Serve hot as a side dish.