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.
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
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the minced garlic and sliced chili peppers, stir-fry for 1-2 minutes until fragrant.
- Add the sliced cabbage to the wok, stir-fry for 3-4 minutes until the cabbage is slightly wilted.
- 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.
- 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