Sweet and Sour Cabbage

The Breath of a Wok. Page 146

Sweet and Sour Cabbage
Sweet and Sour Cabbage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon Shao Hsing rice wine or dry sherry

  • 1

    tablespoon soy sauce

  • 2

    teaspoons Chinkiang or balsamic vinegar

  • 2

    teaspoons sugar

  • 1

    teaspoon salt

  • 1/2

    teaspoon cornstarch

  • 2

    tablespoons vegetable oil

  • 2

    tablespoons minced ginger

  • 1

    pound Napa cabbage, cut crosswise into 1/4 inch wide shreds

  • 1

    cup thinly sliced carrots

  • 2

    tablespoons minced scallions

Directions

1. In a small bowl combine the rice wine, soy sauce, vinegar, sugar, salt and cornstarch. 2. Heat a 14 inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger and stir fry 10 seconds. Add the cabbage and carrots and stir fry 1 to 2 minutes or until the vegetables are just limp. Stir the rice wine mixture, swirl it into the wok and bring to s boil stirring constantly about 30 seconds. Sprinkle with scallions

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