This spicy pickle or side dish is well loved in many parts of china, although it is especially popular in hangzhou, a city in east china that boasts great food. It may be made with other vegetables besides cabbage and can be eaten hot, warm or cold.
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- 1 small Chinese cabbage
- 3 tablespoons light soy sauce
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons Chinese black rice vinegar
- 1 tablespoon oil
- 1 red chilli, finely chopped
- 2 1/2 tablespoons finely chopped ginger
- 1 1/2 red capsicums (peppers), cut into 5 mm (1/4 inch) dice
- 1 1/2 tablespoons Shaoxing rice wine
- 1 teaspoon roasted sesame oil
1. Separate the cabbage leaves and trim off the stems. Cut the leaves across their length into 1 cm (1/2 inch) wide strips, separating the stem sections from the leafy sections.
2. Combine the soy sauce, salt, sugar and Chinese black vinegar and set aside.
3. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the red chilli and ginger for 15 seconds. add the red capsicum and stir-fry for 30 seconds, then add the rice wine and stir-fry for 30 seconds. add the stem sections of the cabbage, toss lightly and cook for 1 minute. add the leafy sections and toss lightly, then pour in the soy sauce mixture, tossing lightly to coat. Cook for 30 seconds, then add the sesame oil. Serve hot, at room temperature, or cold.