Suan La Bai Cai (Sour and Hot Napa Cabbage)

Name: Suan La Bai Cai (Sour and Hot Napa Cabbage)
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1 head, napa cabbage (2 pounds); 2 tablespoons, soy sauce; 2 tablespoons Zhenjiang (also called Chinkiang) black, vinegar; 1 tablespoon, oyster sauce; 1 tablespoon, cornstarch; 2½ teaspoons, sugar; 2 tablespoons peanut or, vegetable oil; 3-5 small dried, chiles, stemmed, halved, and seeded; 1 , scallion, white and green parts separated and sliced thin; 1 tablespoon, grated fresh ginger; 1 tablespoon, minced garlic

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Appears in Cook's Illustrated March/April 2023

Main Courses

Chinese

Vegetables

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.

SERVES4 to 6

TIME45 minutes

has video

WHY THIS RECIPE WORKS

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...

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