Hot And Sour Chinese Cabbage Receita

Experience a fiery fusion of sweet, sour, and spicy flavors in this irresistible Chinese Cabbage recipe! Inspired by kimchi, but with a unique Szechuan twist, this dish boasts the numbing tingle of peppercorns instead of chili paste. Perfectly balanced and refreshingly served chilled or at room temperature, it's a culinary adventure in every bite. This improved recipe delivers a more vibrant and intensely flavorful experience.

Preparo 20 min

Cozimento 55 min

Calorias 177.7 kcal

Proteína 1g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Hot And Sour Chinese Cabbage

Napa Cabbage
2 tablespoons coarse sea salt
Minced Ginger
1-2 teaspoons red pepper flakes (adjust to taste)
Red Wine Vinegar
Rice Wine Vinegar
Sugar
1 teaspoon salt (or to taste)
Dried Red Chilies
1 tablespoon Szechuan peppercorns
Peanut Oil
1 tablespoon toasted sesame oil, plus extra for finishing

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Hot And Sour Chinese Cabbage? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Hot And Sour Chinese Cabbage

Core and shred 1 medium head of Napa cabbage.
Place the shredded cabbage in a colander, sprinkle with 2 tablespoons of coarse sea salt, and gently toss to combine.
Allow the cabbage to sit for 45 minutes to wilt and release excess moisture. Rinse thoroughly under cold water and drain well.
In a small saucepan, combine 1 tablespoon grated fresh ginger, 1-2 teaspoons red pepper flakes, 2 tablespoons rice vinegar, 1 tablespoon apple cider vinegar, 1 teaspoon salt, and 2 tablespoons sugar or splenda. Bring to a boil over medium heat.
In a small skillet, heat 1 tablespoon of toasted sesame oil over medium-high heat. Add 1 tablespoon of Szechuan peppercorns and 2-3 small dried red chilies (if using).
Stir constantly for about 30 seconds until fragrant. Be careful not to burn the peppercorns.
Add the drained cabbage to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly softened.
Pour the vinegar mixture from the saucepan over the cabbage in the skillet. Cook, stirring occasionally, until the liquid reduces slightly (about 5-7 minutes).
Remove from heat and stir in 1 tablespoon of extra toasted sesame oil.
Let cool completely. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

97 g

Sugar

108g

Fat

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Perguntas frequentes

Quanto tempo leva para fazer Hot And Sour Chinese Cabbage?

Hot And Sour Chinese Cabbage leva cerca de 75 minutos do início ao fim — aproximadamente 20 minutos de preparo e 55 minutos de cozimento.

Quantas calorias tem Hot And Sour Chinese Cabbage?

Hot And Sour Chinese Cabbage tem aproximadamente 177.7 calorias por porção, com cerca de 1 g de proteína, 9 g de carboidratos e 10 g de gordura.

De quais ingredientes preciso para Hot And Sour Chinese Cabbage?

Os principais ingredientes de Hot And Sour Chinese Cabbage são Napa Cabbage, Coarse Salt, Minced Ginger, Red Pepper Flakes, Red Wine Vinegar, Rice Wine Vinegar. Veja a lista completa com as medidas acima.