Description
Napa cabbage rapid-fried on high with black vinegar and chili. The vinegar's amino/citric acids boost metabolism; the ultimate diet menu serving as a palate cleanser for greasy dishes.
Restaurants serving Vinegar Glazed Cabbage
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Napa cabbage
- Taiwan black vinegar
- Garlic
- Ginger
- Red chili
- Soy sauce
Instructions
- [Authentic Recipe]
- Separate cabbage core and leaves; slice cores diagonally (for even cooking).
- [Sauce] Mix Taiwan black vinegar (Wu Cu), soy, sugar, and a little starch.
- Heat a little oil in a wok, sauté red chili, garlic, and ginger for aroma.
- Add cabbage 'cores' first on high, then 'leaves' when slightly wilted.
- Vigorously pour the sauce, toss briefly on high until thickened to finish (strict ban on overcooking).
Learn more Spice, substitutes, tips
Key spices
Fruity black vinegar acidity and slight chili spice
Substitutes at Japanese supermarkets
Cabbage (becomes Culiu Gaolicai)
Pairing
Lean pork sauté、Brown rice
Trivia
[For Health Conscious] Originally Northern Chinese, but a staple veg menu in Taiwanese eateries. The exquisite balance of vinegar 'sourness' and 'sweetness' lets you eat amazing amounts of cabbage. 'Culiu' is a tech to quickly thicken with vinegar, healthily satisfying diet appetites.
Eating tips & etiquette
[Unique Eating] To retain cabbage crispness, prioritize speed so much you snack directly from the wok instead of plating!
Allergen
Soy, Wheat (from soy sauce)