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What You Need:
(To Serve: 4)
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2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon peanut oil, or flavorless vegetable oil
1 pound Chinese cabbage, celery cabbage or bok choy, or substitute green cabbage
2 tablespoons sugar
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver or sharp knife, trim the top leaves of the cabbage and the root ends. Separate the stalks and wash them under cold running water.
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2. Cut each stalk, leaves and all, into 1-by-1½-inch pieces. If you are substituting green cabbage, separate the leaves and wash in cold water. Then cut the leaves into 1-by-1½-inch pieces.
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3. In a small bowl, combine the sugar, vinegar, soy sauce, salt and cayenne pepper, and mix thoroughly. Have the oil within easy reach.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in the oil, swirl it about in the pan and heat for another 30 seconds, then turn the heat down to moderate.
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2. Immediately add the cabbage and stir-fry for 2 to 3 minutes. Make sure all the cabbage is coated with the oil. Remove the pan from the heat and stir in the soy-vinegar mixture.
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3. Transfer the cabbage to a platter and let it cool to lukewarm before serving. Or, if you prefer, serve it chilled.
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