Hunan-Style Hot-and-Sour Chinese Cabbage

Regular green cabbage can easily stand in for the Napa variety, if desired. Serve over rice and garnish with peanuts for a satisfying meal.

MAKES 4 SERVINGS

1 small long Napa cabbage (about 1 pound), cored, leaves separated

1 tablespoon peanut oil

1 to 2 fresh red chili peppers, seeded, if desired, chopped

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

2 tablespoons reduced-sodium soy sauce

2 tablespoons black vinegar or balsamic vinegar

2 tablespoons sugar

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1 teaspoon cornstarch mixed with 1 teaspoon water

1⁄2 teaspoon salt

1⁄4 teaspoon crushed red pepper flakes, or to taste

Freshly ground black pepper, to taste

1 teaspoon toasted (dark) sesame oil

Cut the cabbage leaves lengthwise in half, then quarter each half crosswise. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the chili, ginger, and garlic and cook, stirring constantly, 30 seconds. Add the cabbage and cook, stirring constantly, until just softened, 1 to 2 minutes. Reduce the heat to medium and add the soy sauce, vinegar, sugar, wine, cornstarch mixture, salt, red pepper, and black pepper; cook, stirring often, until cabbage is tender but not shriveled and liquid is slightly thickened, about 2 minutes. Remove from heat and add the sesame oil, stirring well to thoroughly combine. Serve warm.

{PER SERVING} Calories 100 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 13g • Dietary Fiber 1g • Sodium 585mg

hancheng

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