Hot and Sour Napa Cabbage
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 6
Ingredients
1 ½ pounds small Napa cabbage, rinsed thoroughly, stems and leaves separated, stems trimmed and cut diagonally into 2-inch pieices, leaves torn into large pieces1 tablespoon vegetable oil or peanut oil4 small whole dried red chiles, cut into ¼-inch lengths and seeds removed2 tablespoons minced fresh ginger 1 ½ tablespoons rice wine or sake
Sauce
1 ½ tablespoons soy sauce ¾ teaspoon table salt 1 tablespoon granulated sugar 2 ¼ teaspoons black Chinese vinegar or Worcestershire sauce1 teaspoon cornstarchBefore You Begin
Napa cabbage keeps for four to five days, loosely wrapped in plastic, although the leaves may become a bit limp. Remove tough outer leaves before using. This dish is spicy. For a milder version, reduce the number of chile peppers to two.
Instructions
- Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again. Mix together sauce ingredients.
- Heat a wok or skillet until very hot; add oil and heat until smoking. Add the chile peppers and stir-fry over high heat for about 20 seconds. Remove peppers with a slotted spoon and discard. Add ginger and stir-fry until fragrant, about 15 seconds. Add cabbage stems; stir-fry over high heat about 1 minute. Add rice wine and leafy sections and stir-fry for 45 seconds longer. Add the sauce and, stirring to prevent lumps, cook until the sauce thickens, about 1 minute. Transfer to a serving platter and serve hot, at room temperature, or cold.
Time
45 minutesYield
Serves 6Ingredients
1 ½ pounds small Napa cabbage, rinsed thoroughly, stems and leaves separated, stems trimmed and cut diagonally into 2-inch pieices, leaves torn into large pieces
1 tablespoon vegetable oil or peanut oil
4 small whole dried red chiles, cut into ¼-inch lengths and seeds removed
2 tablespoons minced fresh ginger
1 ½ tablespoons rice wine or sake
Sauce
1 ½ tablespoons soy sauce
¾ teaspoon table salt
1 tablespoon granulated sugar
2 ¼ teaspoons black Chinese vinegar or Worcestershire sauce
1 teaspoon cornstarch
Ingredients
1 ½ pounds small Napa cabbage, rinsed thoroughly, stems and leaves separated, stems trimmed and cut diagonally into 2-inch pieices, leaves torn into large pieces
1 tablespoon vegetable oil or peanut oil
4 small whole dried red chiles, cut into ¼-inch lengths and seeds removed
2 tablespoons minced fresh ginger
1 ½ tablespoons rice wine or sake
Sauce
1 ½ tablespoons soy sauce
¾ teaspoon table salt
1 tablespoon granulated sugar
2 ¼ teaspoons black Chinese vinegar or Worcestershire sauce
1 teaspoon cornstarch
Ingredients
1 ½ pounds small Napa cabbage, rinsed thoroughly, stems and leaves separated, stems trimmed and cut diagonally into 2-inch pieices, leaves torn into large pieces
1 tablespoon vegetable oil or peanut oil
4 small whole dried red chiles, cut into ¼-inch lengths and seeds removed
2 tablespoons minced fresh ginger
1 ½ tablespoons rice wine or sake
Sauce
1 ½ tablespoons soy sauce
¾ teaspoon table salt
1 tablespoon granulated sugar
2 ¼ teaspoons black Chinese vinegar or Worcestershire sauce
1 teaspoon cornstarch
Why This Recipe Works
For properly cooked napa cabbage, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.
Before You Begin
Napa cabbage keeps for four to five days, loosely wrapped in plastic, although the leaves may become a bit limp. Remove tough outer leaves before using. This dish is spicy. For a milder version, reduce the number of chile peppers to two.
Instructions
- Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again. Mix together sauce ingredients.
- Heat a wok or skillet until very hot; add oil and heat until smoking. Add the chile peppers and stir-fry over high heat for about 20 seconds. Remove peppers with a slotted spoon and discard. Add ginger and stir-fry until fragrant, about 15 seconds. Add cabbage stems; stir-fry over high heat about 1 minute. Add rice wine and leafy sections and stir-fry for 45 seconds longer. Add the sauce and, stirring to prevent lumps, cook until the sauce thickens, about 1 minute. Transfer to a serving platter and serve hot, at room temperature, or cold.
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