Chinese cabbage with vinegar (Cu liu bai cai) from Every Grain of Rice: Simple Chinese Home Cooking (page 184) by Fuchsia Dunlop

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Notes about this recipe

  • Anea25 on February 27, 2024

    a lot better than what I expected, nice and easy. Good side to add some veggies to a meal

  • snoozermoose on December 14, 2021

    This is a classic Chinese stir-fry. I didn't blanch the cabbage or thicken it at the end, and it was still quite good, though indeed pretty sour.

  • Bloominanglophile on October 09, 2014

    This is a very simple cabbage preparation, but I enjoyed it's mild flavor. I didn't blanch the cabbage, but put the thicker-stemmed pieces in the wok to cook a little longer than the rest.

  • Delys77 on March 01, 2013

    Pg. 189 Very simple dish with a relatively simply flavour. Not bad per se, just not special. I think the thickening is unnecessary since there is very little sauce to speak of already.

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