🔍"The key to this dish is stir-frying over high heat the whole time to lock in its crispness and tenderness! 🌟Key points: 1️⃣ Hand-torn cabbage absorbs flavor better than knife-cut cabbage; 2️⃣ Add vinegar in two stages (during stir-frying and before serving); 3️⃣ Add dried chili peppers or bird's eye chili peppers if you like it spicy🌶️ 💬Share your results in the comments!"
Materials
Vinegar-Pickled Cabbage | Sour, Fragrant, Crisp, and Tender – A Simple and Delicious Home-Style Dish (with Cooking Tips) Recipe Steps
Wash the cabbage and tear it into large pieces. Do not cut it with a knife; tearing it by hand makes it easier for the flavors to penetrate. Separate the leaves from the stalks (the stalks are thicker, so they can be cooked first).
Mix 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 teaspoon of sugar, a pinch of salt, and a pinch of chicken bouillon powder. Set aside.
Heat oil in a pan over medium-low heat, then add dried chili pepper segments, garlic slices, and Sichuan peppercorns and sauté until fragrant (be careful with the heat to avoid burning).
Turn the heat to high, first stir-fry the stems of the cabbage for 10-20 seconds, then add the leaves and stir-fry quickly until softened (about 1 minute). Pour the prepared sauce along the edge of the wok, stir-fry quickly and evenly, and add half a spoonful of vinegar before serving to enhance the aroma (add the vinegar in two batches for a richer flavor).
Stir-fry over high heat throughout to maintain a crisp and tender texture, and plate immediately after stir-frying.
Vinegar-Pickled Cabbage | Sour, Fragrant, Crisp, and Tender – A Simple and Delicious Home-Style Dish (with Cooking Tips)
1. Use high heat: Stir-fry quickly to prevent water release and ensure a crisper texture. 2. Add vinegar in two stages: the first for seasoning, the second for aroma. 3. Tear the vegetable leaves by hand: the irregular cut surfaces allow them to absorb flavors more easily.
