I’ve had this cookbook, A Taste of Chinatown, by Joie Warner since it first came out back in 1989. It’s another one of those cookbooks where everything you make from it is just remarkable.
I put together the Sweet and Sour Cabbage from that cookbook often. How good is this recipe? I normally have visitors in my kitchen eating out of the pan before I can even get it off the stove.
Bon Appetit!
1 pound green or red cabbage, or a combo
½ sliced Vidalia onion (optional – I like them!)
3 tablespoons vegetable oil
1 large garlic clove, chopped
2 small dried red chilies, chopped
1/2 teaspoon Szechuan peppercorns
Seasoning Liquid:
1 1/2 tablespoons sugar
1 1/2 tablespoons of soy sauce
1 1/2 tablespoons rice vinegar
2-3 drops sesame oil
1/2 teaspoon salt
1/2 teaspoon of cornstarch
Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut out core (I used the core). Cut leaves into approximately 1 X 1 1/2- inch pieces. There should be about 4 cups of cabbage.
Heat wok or large pan on high heat. Add oil; when hot, add garlic, chilies (including seeds), and peppercorns and cook for a few seconds. Add cabbage; toss for 1 to 2 minutes or until color brightens from pale green to bright green or deep purple to vivid red. Do not overcook! Cabbage should still be crunchy.
Stir seasoning liquid into pan; toss a few seconds to combine. Immediately remove to a serving dish. Serves 4 to 6
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