Stir-Fried Spiced Cabbage
Print This Recipe
INGREDIENTS 1 pound Chinese cabbage, celery cabbage or bok choy
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon salt
¼ teaspoons cayenne pepper
1 tablespoon peanut oil or flavorless vegetable oilPREPARE AHEAD
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. Cut each stalk, leaves and all, into 1 x 1-½-inch pieces.
In a small bowl, combine the sugar, vinegar, soy sauce, salt and cayenne pepper; and mix thoroughly. Have the oil within easy reach.
TO COOK
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.
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. Transfer the cabbage to a platter and let it cool to lukewarm before serving. Or, if you prefer, serve it cold.
Serves 4