Suan La Bai Cai Hot And Sour Cabbage Recipes

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SUAN LA BAI CAI (HOT AND SOUR CABBAGE)



Suan La Bai Cai (Hot and Sour Cabbage) image

Make and share this Suan La Bai Cai (Hot and Sour Cabbage) recipe from Food.com.

Provided by Member 610488

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium napa cabbage
3 tablespoons chinese black vinegar
3 tablespoons light soy sauce
2 teaspoons sesame oil
1 1/2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
3 dried red chilies, finely chopped
1 tablespoon ginger, minced
1/2 teaspoon szechuan peppercorns
1 red bell pepper, diced

Steps:

  • Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
  • Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
  • Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.

Nutrition Facts : Calories 103.4, Fat 6, SaturatedFat 0.8, Sodium 1049.4, Carbohydrate 11.2, Fiber 1.4, Sugar 8, Protein 2.5

MA LA SUAN HUANG GUA (HOT AND SOUR CUCUMBER)



Ma La Suan Huang Gua (Hot and Sour Cucumber) image

This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.

Provided by Kate S.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

250 g cucumbers
4 dried red chilies (to taste)
1/4 teaspoon salt (to taste)
1 tablespoon rice vinegar (to taste)
1 tablespoon soy sauce (to taste)
1/4 teaspoon red chili pepper flakes (to taste)
1/4 teaspoon szechuan peppercorns (to taste)
2 tablespoons vegetable oil (to taste)

Steps:

  • Wash cucumber, cut in half lengthwise, slice 1/4-inch thick on the diagonal.
  • Place sichuan peppercorns in heat-proof bowl. Thinly slice dried chilies.
  • Heat empty wok over highest eat. Add 1 T oil and swirl. Add cucumbers and stir-fry. Add chilies, vinegar, salt, soy sauce, and chili flakes, tossing after each addition. Transfer to serving dish.
  • Reheat the same wok, add 2nd T oil and heat. Turn off heat, pour oil over sichuan peppercorns to make flavored oil. Pour oil and peppercorns over cucumbers.
  • Serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Nutrition Facts : Calories 90.7, Fat 7.1, SaturatedFat 0.9, Sodium 404.8, Carbohydrate 6.6, Fiber 1.1, Sugar 3.5, Protein 1.7

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