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Suan La Bai Cai (Hot and Sour Cabbage)

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“This recipe is from a handout at a local Asian market.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
  2. Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
  3. Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.

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