Suan Cai Bai Cai (stir-fried Cabbage With Vinegar)

Suan Cai Bai Cai, or Stir-Fried Cabbage with Vinegar, is a classic dish from Anhui Cuisine that is simple to make and bursting with flavor. The combination of tangy suan cai (Chinese sauerkraut) and fresh bai cai (cabbage) creates a delicious and satisfying vegetable dish.

Suan Cai Bai Cai (stir-fried Cabbage With Vinegar)

Ingredients

  • 2 cups bai cai (cabbage), shredded
  • 1 cup suan cai (Chinese sauerkraut), rinsed and drained
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the garlic and stir-fry for 30 seconds until fragrant.
  3. Add the suan cai and stir-fry for 1-2 minutes.
  4. Add the bai cai and continue to stir-fry for another 2-3 minutes until the cabbage is tender-crisp.
  5. Stir in the soy sauce, rice vinegar, sugar, and sesame oil. Season with salt and pepper to taste.
  6. Transfer to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
100 per serving
Carbohydrates
15g
Protein
5g
Fat
3g

Supplies

Wok or large skillet Cutting board Knife Measuring spoons Measuring cups

Tools

Stovetop

Serving suggestions

Serve the Suan Cai Bai Cai as a side dish with steamed rice and your favorite protein for a complete meal.

Tips & tricks

Be sure to rinse the suan cai thoroughly to remove excess saltiness before using it in the stir-fry.

Cost

$5