Vinegar-glazed baby cabbage (Cu Liu Wa Cai) is a quick, tangy, and savory Chinese stir-fry that highlights the vegetable’s natural sweetness. Here’s a step-by-step guide to making this delicious dish at home.
Ingredients:
- 4-5 baby cabbages, halved lengthwise
- 2 cloves garlic, minced
- 1 tbsp ginger, julienned
- 2 tbsp cooking oil
- For the sauce: 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, ½ tsp salt, and 1 tbsp water (mix well).
Steps:
1. Prepare the cabbage: Rinse the baby cabbages and pat dry. Cut lengthwise into halves or quarters, keeping the stem intact for a beautiful presentation.
2. Stir-fry the aromatics: Heat oil in a wok or large pan over medium-high heat. Add garlic and ginger, stir-fry for 10 seconds until fragrant.
3. Cook the cabbage: Place the cabbages cut-side down. Cook for 2-3 minutes until slightly charred. Flip and cook for another 2 minutes until tender-crisp.
4. Add the sauce: Pour the mixed sauce over the cabbage. Stir gently to coat evenly. Let it simmer for 1 minute until the sauce thickens slightly.
5. Serve: Transfer to a plate, garnish with sesame seeds if desired, and enjoy hot with steamed rice.
This dish balances sweet, sour, and umami flavors, making it a perfect side for any meal. Adjust the vinegar or sugar to suit your taste, and enjoy this healthy, flavorful classic!
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