Chinese Cabbage in Sweet Vinegar
Ingredients(Servings: 2)
Directions
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Arrange the cabbage leafstalks into 6 cm (2.5 in) lengths, then cutting along the grain cut into 7 mm (0.3 in.) widths. Lightly cover in salt and set aside until these soften.
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Julienne the carrot and ginger root into thin strips. Remove the seeds from the chili pepper and slice this up into small pieces.
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Dry off each cabbage leafstalk from (1) and arrange in a tray. Equally spread (2) on top.
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Mix (A) to prepare the sweet vinegar. Pour onto (3).
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Heat the sesame oil and Sichuan pepper in a fry pan. While still hot, place atop of (4). Set aside to allow the dish to cool before serving.
Cooking Basics
Carrots - julienned
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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