Appears in Cook's Illustrated March/April 2023
Crunchy napa cabbage, punchy-sweet black vinegar, smoky chiles, and about 5 minutes in a hot wok yield a humble yet truly spectacular stir-fry.
Suan la bai cai, the napa cabbage stir-fry prepared in the sour-hot style (suan means sour; “la,” spicy) that is iconic in Sichuan and northern Chinese cuisines, is fast to make, economical, and glossed with an aromatic, vinegary, gently sp...