Suan La Bai Cai (Sour and Hot Napa Cabbage)

Name: Suan La Bai Cai (Sour and Hot Napa Cabbage)
Cuisine: Asia, 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

Side Dishes
Main Courses
Asia
Chinese
Fruits & Vegetables
Vegetables
Vegetarian

By Steve Dunn ･ 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.

SERVES 4 to 6

TIME 45 minutes

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