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Chinese Tangy Cabbage

(Serves 6)

1 pound cabbage
1 teaspoon salt
¼ cup sugar
¼ cup white vinegar
2 tablespoons cooking oil
4 slices peeled ginger
1 teaspoon Szechwan peppercorns
1 teaspoon dried chili pepper flakes
1 tablespoon sesame oil

1. Wash, drain, and shred the cabbage. Sprinkle with salt and mix well. Refrigerate for 1 hour; discard the liquid.

2. Dissolve sugar in vinegar. Add to the cabbage; mix well.

3. Heat 2 tablespoons cooking oil in a small saucepan over high heat. Add ginger Szechwan peppercorns, and dried chili pepper flakes. Cook until the ginger turns brown.

4. Pour oil through a sieve over the cabbage mixture, add sesame oil; toss well. Cover and refrigerate for 2 hours. Discard oil and liquid before serving.

Tip:

Tangy cabbage will keep in the refrigerator for 3 to 4 days

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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