Suan La Bai Cai (spicy And Sour Cabbage Stir-fry)

Suan La Bai Cai, also known as Spicy and Sour Cabbage Stir-Fry, is a popular dish in Shaanxi Cuisine. This dish features a perfect balance of spicy and sour flavors, making it a delicious and refreshing side dish.

Suan La Bai Cai (spicy And Sour Cabbage Stir-fry)

Ingredients

  • 1 small head of cabbage, thinly sliced
  • 2-3 cloves of garlic, minced
  • 2-3 red chili peppers, thinly sliced
  • 2 tablespoons vegetable oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • Salt to taste

Instructions

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the minced garlic and sliced chili peppers, stir-fry for 1-2 minutes until fragrant.
  3. Add the sliced cabbage to the wok, stir-fry for 3-4 minutes until the cabbage is slightly wilted.
  4. Stir in the rice vinegar, soy sauce, sugar, and salt. Cook for an additional 2-3 minutes until the cabbage is tender but still slightly crisp.
  5. Remove from heat and transfer to a serving dish.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 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 Serving dish

Tools

Stovetop

Serving suggestions

Suan La Bai Cai is best served as a side dish with steamed rice and a main protein such as tofu, chicken, or fish.

Tips & tricks

For a spicier version, increase the amount of red chili peppers. Adjust the level of sourness by adding more or less rice vinegar according to your preference.

Cost

$5