Hot and Sour Napa Cabbage

Published September 1, 1992.

Why this recipe works:

For a properly cooked napa cabbage recipe, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.For a properly cooked napa cabbage recipe, we separated the stems and leaves, trimmed the stems and cut them… read more

For a properly cooked napa cabbage recipe, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.For a properly cooked napa cabbage recipe, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.

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Serves 6

Napa Cabbage keeps for 4 to 5 days, loosely wrapped in plastic, although the leaves may become a bit limp. Remove tough outer leaves before using. This dish is very spicy. For a milder version, reduce the number of chile peppers to 2

Ingredients

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