Sweet and sour cabbage from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • Skamper on August 03, 2024

    I used red cabbage because I had some that needed using. Very easy and great sweet and sour flavor.

  • ashallen on July 06, 2022

    My husband and I aren't usually big cabbage fans, but we both thought this was great. Very flavorful and gingery (not cabbage-y) and some crunch from the cabbage stems and carrots. Author says to thinly slice carrots - I cut mine in a thin julienne and liked the way they looked mixed with the cabbage strands. I only roughly shook water from the cabbage leaves after washing them, but next time I'll try drying them in a salad spinner since a fair amount of liquid pooled in the wok during cooking and things might have therefore steamed more than intended. As author mentions, this is good either hot or chilled. Leftovers held up well to next day.

  • Bloominanglophile on October 22, 2013

    This is a good side dish for an Asian meal.

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