Best Cong Xiang Yuan Bai Cai Onion Fragrant Cabbage Recipes

SUAN LA BAI CAI (HOT AND SOUR CABBAGE)

Steps:

• Separate the cabbage leaves and cut them lengthwise. In a small bowl, combine the vinegar, soy sauce, sesame oil, sugar, and salt, then set aside.
• Heat up the vegetable oil in a wok or heavy skillet over high heat until it is very hot. Add the chilies, ginger, and szechuan peppercorns and stir-fry for 10 seconds. Add the bell pepper and stir-fry for 30 seconds.
• Add the cabbage and stir-fry for two minutes, or until all the leaves are wilted. Pour the vinegar mixture into the wok and let simmer for 1 minute, then serve.

XIANG GU YOU CAI (SHIITAKE BABY BOK CHOY)

Steps:

• Soak mushrooms in boiling water.
• Without separating bunches, wash and drain baby bok choy.
• Wash mushrooms and squeeze out excess water. Quarter.
• Heat wok over highest heat. Add 2 T oil and swirl to heat. Add bok choy. Add salt. Stir-fry until heated through. Arrange on plate.
• In the same wok, heat remaining oil, stir-fry mushrooms, adding salt, soy sauce, and sugar.
• Combine corn starch with 2/3 c water and add to mushrooms, along with with MSG.
• Pour mushroom mixture over bok choy on serving platter. Serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).

CONG XIANG YUAN BAI CAI ("ONION-FRAGRANT" CABBAGE)

Steps:

• Peel, rinse, and thinly slice onion.
• Peel and rinse cabbage. Chop into 1-inch squares. Steam about 8 minutes and remove to serving bowl.
• Heat wok. Add oil and swirl to heat. Add onion and toss briefly until fragrant. Turn off heat. Add salt, soy sauce, and sugar, and toss.
• Pour onion mixture over cabbage, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person. Choose a balanced variety of dishes.).