Hot & sour cabbage
Ingredients
- 3 tbsp neutral oil
- 4 cloves garlic, finely chopped
- 1 ½ tbsp doubanjiang
- 1 cabbage, thinly sliced
- 1 tablespoon Chinese black vinegar
- 1 ½ tsp soy sauce
- ½ tsp sesame oil
- ¼ tsp white pepper
- ¼ tsp sugar
- ¼ cup water
- 1 ½ tsp cornstarch
Steps
- Heat a wok over medium heat until it’s just starting to smoke. Add the oil followed by the garlic and cook for 20 seconds.
- Add the doubanjiang and let it fry in the oil for about 30 seconds to a minute.
- Add the cabbage and stir-fry to distribute the doubanjiang. Add the Chinese black vinegar, soy sauce, sesame oil, white pepper, and sugar.
- Stir-fry to combine the ingredients, and add ¼ cup of water. Keep cooking until the cabbage is crisp tender.
- Push cabbage to the side and pour the cornstarch slurry into the sauce. Stir and cook until thickened.