Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)
User Reviews
5
Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)
Description
This recipe, Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜), highlights young cabbage cut into manageable pieces, cooked briefly to preserve a crisp texture. The sauce, a mixture of rice vinegar, soy sauce, dark soy sauce for color, sugar, water, and cornstarch, thickens upon cooking to coat the cabbage. Stir-frying with Sichuan peppercorns and dried chilies lends subtle heat and a hint of the peppercorns' characteristic numbing aroma. Garlic adds depth, while sesame oil at the end imparts a mild nutty note. The cabbage achieves a balance between tender and crunchy, with the sauce providing a savory, sweet, and tangy punch.
The dish suits as a light side or vegetable course alongside richer mains. It pairs well with steamed rice and typical Chinese meals. Its tangy vinegar flavor can complement greasy or fried dishes for contrast.
Choosing a young, pale yellow-green cabbage with smooth, shiny leaves enhances tenderness. Using dark soy sauce adds a pleasant color and subtle caramel note to the sauce. Stir the sauce well before adding to avoid lumps from cornstarch. Remove Sichuan peppercorns after tempering to avoid bitterness.
Ingredients
- 1/2 cabbage yield about 1 lb / 450 g once cut (*Footnote 1, small head
Sauce
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or soy sauce, light
- 1/2 teaspoons dark soy sauce (or soy sauce) (Optional) (*Footnote 2)
- 2 teaspoons sugar
- 1 teaspoon cornstarch
Stir-fry
- 1 1/2 tablespoons peanut oil (or vegetable oil)
- 1/2 teaspoon Sichuan peppercorn
- 2 to 3 dried chili peppers
- 2 cloves garlic , minced
- 1/2 teaspoon sesame oil
Instructions
- Combine the sauce ingredients in a small bowl and stir to mix well.
- Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters. Place one of the quarters cut side down, tilt the knife to slice off the stem and discard it. Separate the outer few layers of leaves, then cut them into bite-size pieces. Then chop the center thicker into smaller pieces.
- Add peanut oil and Sichuan peppercorns into a large skillet and heat over medium heat. Cook until the Sichuan peppercorns turn dark but not burned. Scoop out the peppers into a small bowl, then discard them.
- Add the chili peppers and garlic. Stir a few times to release the fragrance.
- Add cabbage. Stir and cook until the leaves just start to turn tender.
- Stir the sauce again to dissolve the cornstarch thoroughly, pour into the pan. Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.
- Turn off heat. Carefully taste the cabbage and adjust seasoning by adding more salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer everything to a serving plate.
- Serve hot as a side dish.
Notes
- Use young, tender cabbage with loose, pale yellow-green leaves for the best texture.
- Dark soy sauce adds color and a mild caramel flavor; substitute with a mix of light and dark soy sauce as needed.
- Sichuan peppercorns are cooked in oil and removed to infuse flavor without overpowering the dish.
- Stir the sauce mixture thoroughly before adding to avoid lumps from the cornstarch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 100kcal | 5% |
| Carbohydrates | 10.3g | 3% |
| Protein | 2.1g | 4% |
| Fat | 5.8g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 472mg | 20% |
| Potassium | 216mg | 5% |
| Fiber | 2.9g | 12% |
| Sugar | 5.8g | 12% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
