Special Feature: Products Sally Recommends
Chinese Tangy Cabbage
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
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.
- Tangy cabbage will keep in the refrigerator for 3 to 4 days
© Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (firstname.lastname@example.org) 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.