Ingredients
-
1
-
2
-
1
-
1
-
1/3
-
1/3
-
3/4
-
-
5
-
3/4
-
-
-
-
-
Directions
Hot and Sour Chinese Cabbage, Piquant, spicy, tart and sweet, this is like a bit of sweet/sour kimchee, only Chinese style (numbing peppercorns instead of a chili paste), served at room temperature or chilled. Modified recipe 2/11/13 with a much improved result., This was so good that we managed almost the whole thing between the two of us. I like extra spicy flavour from the chili/peppercorn oil. It was the perfect amount both hot and sour, bold but not overpowering. I’ll make this again in future. Thanks for sharing!
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Steps
|
1
Done
|
Remove Core from Cabbage; Shred.shred Cabbage. |
|
2
Done
|
Place Cabbage in a Colander in the Sink and Sprinkle With Coarse Salt; Allow to Sit Until the Cabbage Weeps, About 45 Minutes, Then Rinse Thoroughly and Let Drain. |
|
3
Done
|
in a Small Saucepan Heat Ginger, Red Pepper Flakes, Vinegars, Sesame Oil, Salt, and Sugar/Splenda to a Boil. |
|
4
Done
|
Heat Oil in Small Skillet on Medium-High Heat on Stove, Add Szechuan Peppercorns and Chilies; Stir Until Very Fragrant. |
|
5
Done
|
Add Cabbage to Skillet and Cook For a Few Minutes; Pour Dressing in and Cook Until the Liquid Reduces Somewhat. |
|
6
Done
|
Stir in Toasted Sesame Oil and Then Chill Until Needed. |
