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Suan la baicai
酸辣白菜 (suan la baicai): napa cabbage stir-fried with dried chilli and black vinegar
Hot-and-sour napa cabbage is a cheap, fast winter dish cooked in Sichuan home kitchens and right across northern China when cabbages are stacked outside every door. The thick white stems are stir-fried first over a fierce flame with dried chillies and Sichuan pepper, then the leaves go in, and a splash of black vinegar is sizzled round the edge of the wok for a sharp, smoky tang. Serve it with tofu or eggs and a small bowl of rice. It is suitable as part of a balanced diet. About 80 kcal and 8 g carbohydrate per portion. The usual mistake is cooking over a low heat, which stews the cabbage in its own water; the wok must be very hot. A pinch of sugar is traditional; it is optional, and a sweetener can be used instead. Chef's tip: slice the stems on a sharp angle so they cook as fast as the leaves.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb napa cabbagestems and leaves separated, stems sliced on the angle
- 1 ½ tbsp vegetable oil
- 6 dried red chilliessnipped in half, seeds shaken out
- ½ tsp Sichuan peppercorns
- 3 cloves garlicsliced
- 1 tbsp light soy sauce
- 1 ½ tbsp Chinese black vinegar
- ¼ tsp salt
- ½ tsp sugar (optional, or a sweetener) (optional)
- 1 tsp cornflour (optional)mixed with 1 tbsp water
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Method
0/4 doneStep 1: Heat 1 ½ tbsp vegetable oil in a wok over a low heat. Add ½ tsp Sichuan peppercorns and 6 dried red chillies and fry for 30 seconds until the chillies darken a shade; don't let them blacken.
1 minStep 2: Turn the heat to high, add 3 cloves garlic and the 1 ⅓ lb napa cabbage stems and stir-fry for 2 minutes until they turn translucent at the edges.
2 minStep 3: Add the leaves, 1 tbsp light soy sauce, ¼ tsp salt and ½ tsp sugar (optional, or a sweetener) if using, and toss for 1–2 minutes until the leaves wilt.
2 minStep 4: Pour 1 ½ tbsp Chinese black vinegar round the hot edge of the wok so it sizzles, then toss. Stir in 1 tsp cornflour if you want a light glaze, cook for 20 seconds and serve.
1 min
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does suan la baicai take?
- About 15 minutes in total: 8 minutes to prepare and 7 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of napa cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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