"Victor Sack" > wrote in message
.. .
> DWACON > wrote:
>
>> Anyone got a recipe?
>>
>> Just from taste, I gather it contains vinegar, sugar and ginger to pickle
>> the raw cabbage.
>>
>> Am I close?
>
> At <http://www.china.org.cn/english/food/68831.htm> there is a recipe
> that appears close to what you are describing.
>
> Victor
>
> Spicy Chinese Cabbage
>
>
> Ingredients:
> 500 grams (1.1 lb) outer leaves of tender Chinese cabbage
> 2 dried red chilies
> 10 gram (1/3 oz) ginger shredded
> 10 grams (1 2/3 tsp) salt
> 60 grams (4 2/3 tbsp) sugar
> 25 grams (1 2/3 tbsp) vinegar
> 20 grams (1 1/2 tbsp) oil
> 1,000 grams (2 cups) water
>
> Directions:
>
> 1. Wash the cabbage clean and cut it along the grain into shreds 5 cm (2
> inches) long and 0.5 cm (0.2 inch) wide. Put in a basin. Add 10 g (1 2/3
> tsp) of salt and put on the cover to let cabbage marinate for 4 hours.
> Take out, remove the liquid and put the cabbage back in the basin. Cut
> the red chilies into thin shreds.
>
> 2. Heat the oil to 180-220°C (356-390°F) and stir-fry the red chilies.
> Add water, sugar and ginger. Stir well, and when it starts to boil, add
> the vinegar and turn off the fire. Pour this sauce into the basin with
> cabbage. Put on the cover and marinate another 4 hours before serving.
>
> Features: Brightly colored, crispy and refreshing to the bite.
>
> Taste: Sweet, sour and spicy.



THANK YOU !!!!

Or, as they say in China...

XIE XIE !!!!



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