Spicy and Sour Pickled Cabbage (酸辣酸菜)
酸辣酸菜 (Spicy and Sour Pickled Cabbage) is a popular dish in Yunnan Cuisine, known for its bold and vibrant flavors. This dish is a perfect balance of tangy and spicy, making it a great side dish or appetizer.
Ingredients
- 1 medium-sized cabbage, shredded
- 3-4 red chili peppers, chopped
- 3 cloves garlic, minced
- 1 tablespoon Sichuan peppercorns
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, mix the shredded cabbage with salt and let it sit for 10 minutes. Then rinse and drain the cabbage.
- Heat the vegetable oil in a wok or large pan over medium heat. Add the garlic, red chili peppers, and Sichuan peppercorns. Stir-fry for 2-3 minutes until fragrant.
- Add the cabbage to the wok and stir-fry for another 5 minutes.
- Stir in the rice vinegar, soy sauce, and sugar. Cook for an additional 2-3 minutes until the cabbage is tender but still crisp.
- Remove from heat and let the dish cool to room temperature before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Wok or large pan Cutting board Knife Bowl
Tools
Stovetop
Serving suggestions
Serve the 酸辣酸菜 as a side dish with steamed rice or as an appetizer for a flavorful start to your meal.
Tips & tricks
For an extra kick of heat, add more red chili peppers to the dish. Adjust the spiciness according to your preference.
Cost
$8