Hot And Sour Chinese Cabbage Recipes

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HOT AND SOUR WHITE CABBAGE



Hot and Sour White Cabbage image

This is an original recipe from North China using white cabbage, which in the United States, is referred to as bok choy. The recipe has an interesting flavor, and is for everyone who likes it hot! It's also quick and easy to make! To be authentic, serve the dish with unsalted Chinese or Japanese rice.

Provided by Ingrid

Categories     Side Dish     Vegetables

Time 22m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons white sugar
1 tablespoon brown rice vinegar, or amount to taste
1 ½ tablespoons cornstarch
3 tablespoons cold water
¼ cup vegetable oil
3 dried red chile peppers, seeded and thinly sliced
½ pound baby bok choy, trimmed and chopped
salt to taste

Steps:

  • Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
  • Heat the oil in a large skillet or wok over high heat. When hot, add the chile peppers; cook and stir until browned, about 4 minutes. Remove from the pan using a slotted spoon. Add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. Pour in the vinegar sauce and bring to a boil. Cook and stir briefly until thickened, about 30 seconds. Remove from heat, and season with salt.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 17.9 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 76.1 mg, Sugar 10.7 g

HOT AND SOUR CHINESE CABBAGE



Hot and Sour Chinese Cabbage image

Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result.

Provided by PalatablePastime

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 head chinese napa cabbage
2 tablespoons coarse salt
1 tablespoon minced ginger
1 tablespoon red pepper flakes
1/3 cup red wine vinegar
1/3 cup rice wine vinegar
3/4 cup sugar or 3/4 cup Splenda granular
salt (to taste)
5 dried red chilies
3/4 teaspoon szechuan peppercorns, ground and sifted
2 tablespoons peanut oil
1 tablespoon sesame oil

Steps:

  • Remove core from cabbage; shred.shred cabbage.
  • Place cabbage in a colander in the sink and sprinkle with coarse salt; allow to sit until the cabbage weeps, about 45 minutes, then rinse thoroughly and let drain.
  • In a small saucepan heat ginger, red pepper flakes, vinegars, sesame oil, salt, and sugar/Splenda to a boil.
  • Heat oil in small skillet on medium-high heat on stove, add Szechuan peppercorns and chilies; stir until very fragrant.
  • Add cabbage to skillet and cook for a few minutes; pour dressing in and cook until the liquid reduces somewhat.
  • Stir in toasted sesame oil and then chill until needed.

Nutrition Facts : Calories 177.7, Fat 7.1, SaturatedFat 1.1, Sodium 2330.6, Carbohydrate 29, Fiber 0.8, Sugar 27.1, Protein 0.8

HOT AND SOUR CABBAGE SOUP



Hot and Sour Cabbage Soup image

Original recipe from "www.VeganYumYum.com" I simplified it a bit to what I had available. This is very tasty with generous servings. It is also really versatile. Add tofu, fresh mushrooms, or other vegetables to your taste.

Provided by yogiclarebear

Categories     Clear Soup

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 small onion, minced (3 oz)
8 ounces cabbage, about the size of a grapefruit
15 ounces diced tomatoes (petite dice)
5 -6 cups fat free chicken broth or 5 -6 cups vegetable broth
1 (15 ounce) can straw mushrooms, undrained
1/4 cup low sodium soy sauce
1/3 cup seasoned rice vinegar (see note on substituting)
1 teaspoon hot red chili pepper flakes
1/2 teaspoon salt
black pepper, to taste (a lot!)

Steps:

  • NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
  • Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
  • Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef's knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
  • Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
  • Grind a lot of fresh black pepper over the top and serve.

HOT AND SOUR CABBAGE SOUP



Hot and Sour Cabbage Soup image

We've taken ordinary hot and sour Asian soup to the next level! Even picky eaters will love this wonderful balance of vegetables and meat!

Provided by RHONDA35

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 14

4 (15 ounce) cans chicken broth
1 pound crumbled ground pork
1 small head green cabbage, cored and shredded
1 ½ cups fresh bean sprouts
1 bunch green onions, chopped
1 (15.25 ounce) can whole kernel corn
10 fresh mushrooms, sliced
1 teaspoon minced fresh ginger root
½ teaspoon minced garlic
⅓ cup distilled white vinegar
1 ½ teaspoons sesame oil
¼ cup Szechwan sauce
¼ cup soy sauce
⅓ teaspoon cayenne pepper

Steps:

  • Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 29.6 g, Cholesterol 56.1 mg, Fat 14.8 g, Fiber 6 g, Protein 21.1 g, SaturatedFat 4.4 g, Sodium 2330.8 mg, Sugar 11.2 g

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