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Cold Tossed Spicy and Sour Chinese Cabbage
Blanched napa cabbage halves soak up a glossy sauce of chili oil, aged vinegar and soy, a simple hot and sour side that transforms humble cabbage into something memorable.
Instructions
- 1
Take a small bowl and pour in the chili oil.
- 2
Then pour in the aged vinegar and light soy sauce.
- 3
Mix well and set aside.
- 4
Cut the Chinese cabbage in half and blanch it until it becomes soft.
- 5
After blanching the Chinese cabbage, drain the water and place it on a plate.
- 6
Just drizzle with chili vinegar.
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Ingredients
Main Ingredients
- Chinese cabbage400g
Seasonings
- chili oil1 spoon
- Black vinegar1 spoon
- light soy sauce1 spoon