I made this over the weekend, and it was delicious. Serving it at room
temp
makes a big difference - it brings out the flavors.
Hot & Sour Cabbage (Suan La Bai Cai)
Makes 4 cups
1 large head Napa cabbage, about 2 pounds
2 tablespoons kosher salt
1/2 cup white vinegar
1/2 cup sugar
1/3 cup peanut or vegetable oil
12 to 15 dried red chile peppers
1/4 cup Chinese chili oil
Instructions: Quarter the cabbage lengthwise and remove the core. Cut
crosswise into shreds a little wider than 1/4 inch. Put the cabbage in a
large colander and sprinkle with 1 tablespoon of the salt. Toss well and
let
drain for 30 minutes.
In a small bowl, stir together the vinegar and sugar until the sugar
dissolves.
Heat half of the peanut oil in a large wok or skillet over high heat until
the oil just begins to shimmer. Add the remaining 1 tablespoon of salt and
toss in half of the chiles, stirring about 10 seconds. Add half of the
cabbage, tossing and stirring for about 1 minute, or until the cabbage has
just begun to wilt and is combined with the hot oil. Stir in half of the
vinegar mixture and half of the chili oil and cook for 30 seconds. The
whole
process should take no longer than 2 minutes.
Turn the cabbage out into a large bowl. Return the wok or skillet to the
heat. Repeat the cooking process with the remaining cabbage and add it to
the bowl with the first batch.
Put the cabbage in 1 large or several smaller containers that will hold it
snugly and keep it submerged in the liquid. Refrigerate for up to 2 weeks.
Bring to room temperature before serving.
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