FoodBanter.com - View Single Post - That Spicy Cabbage at Chinese Restaurants...

Phred

In article >, (Victor Sack) wrote:
>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.
>
> 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

Vic, are you sure of that last conversion? Here in Oz our metric
"cup" is 250 ml, which is only 250 g of H2O not 500 g.

>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.

Cheers, Phred.

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LID