Stir-fried napa cabbage with vinegar sauce (Cùliū báicài) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 58) by Hannah Che

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jazminlui on April 13, 2026

    Amazing how a simple recipe can be so flavorful. I bought dried Chinese chilis and they look very similar to chiles de arbol. 4 small chiles was perfect spice level and very pleasant.

  • Stephenn31 on January 18, 2025

    Really good. I used arbol chile and the heat came through even though they’re only in for a bit.

  • evatoad on November 06, 2023

    One of the best discoveries in this book (and there have been many). I’ve made this dish at least five times over the last six months and it never gets old. Sometimes I throw in some tofu for a simple one-dish meal alongside rice; sometimes I use this to accompany one or more other dishes.

  • lepore99 on January 15, 2023

    I loved this, definitely a keeper. I used Napa cabbage.

  • christineakiyoshi on December 03, 2022

    Fantastic! So easy and delicious

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