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