Salad: Hot and Sour Cabbage Slaw

posted by msfitz 04-30-101 10:53 PM

Hot and Sour Cabbage Slaw

1 small head Chinese (Napa or Bok Choy) cabbage (about 1-1/2 lbs)
1 t canola or corn oil
1 t toasted sesame oil
1 t crushed dried chiles
2-1/2 T minced fresh ginger
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice
1-1/2 T rice wine or sake
1-1/2 c grated carrots

Hot and Sour Dressing (mixed together):
3 T Soy sauce
1/2 t salt
2 T sugar
2-1/2 T Chinese black vinegar or Worcestershire sauce

Cut the cabbage stalks from the root end. Trim the leafy tip ends and discard. Rinse the stalks thoroughly and drain. Cut them into julienne strips about 1/2 inch wide, separating the stem sections from the leafy sections. (The leafy sections take less time to cook.)

Heat a wok or large skillet, add the oils, and heat until hot. Add the crushed dried chiles and minced ginger, and stir-fry over high heat about 15 seconds. Add the red pepper dice and stir-fry about 30 seconds, then add the rice wine of sake and continue stir-frying 30 seconds more. Add the stem sections of the cabbage, and the carrots, toss lightly over high heat, and cook for a minute. Now add the leafy sections, toss lightly, and pour on the dressing. Continue tossing lightly to coat. Cook about 30 seconds and transfer to a serving bowl. Serve warm, at room temp, or cold.

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