Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

1/2 small head cabbage , yield about 1 lbs / 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 cornstarch

1 1/2 tablespoons peanut oil (or vegetable oil)

1/2 teaspoon Sichuan peppercorns

2 to 3 dried chili peppers

2 cloves garlic , minced

1/2 teaspoon sesame oil

Instructions

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 center thicker into smaller pieces.

Add peanut oil and Sichuan peppercorns into a large skillet 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 chili 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 cornstarch 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.

Nutrition

• Calories: 100 kcal
• Lipides Totaux: 5.8 g
• Lipides Saturés: 1 g
• Sodium: 472 mg
• Glucides Totaux: 10.3 g
• Fibres Diététiques: 2.9 g
• Sucres Totaux: 5.8 g
• Protéines: 2.1 g