Suanla Bocai - Spicy and Sour Shredded Cabbage

Ingredients

• 1 small cabbage, shredded (400g) 1 small cabbage, shredded (400g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 fresh red chili peppers, thinly sliced 2 fresh red chili peppers, thinly sliced
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)
• 1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
• 1 teaspoon sesame oil (5ml) 1 teaspoon sesame oil (5ml)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 13g, 7g
• Protein: 2g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture. Rinse the cabbage under cold water and squeeze out any remaining liquid.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, grated ginger, and sliced chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the shredded cabbage to the wok and stir-fry for 3-4 minutes until slightly wilted but still crisp.
4. 4.
   In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and sesame oil until the sugar has dissolved.
5. 5.
   Pour the sauce over the cabbage and toss well to coat evenly. Cook for an additional 1-2 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro. Serve hot or cold.

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely for a better texture in the dish.
• Fresh chili peppers — Adjust the amount of chili peppers according to your spice tolerance.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.
• Garlic and ginger — For a stronger flavor, increase the amount of garlic and ginger.

Tips & Tricks

• For an extra kick, add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.
• If you prefer a sweeter taste, increase the amount of sugar in the sauce.
• To add more texture, sprinkle some toasted sesame seeds or crushed peanuts on top before serving.
• This dish can be made in advance and refrigerated for a few hours to allow the flavors to develop further.
• Experiment with different types of cabbage, such as Napa cabbage or bok choy, for a unique twist.

Serving advice

Suanla Bocai can be served as a side dish alongside steamed rice or noodles. It also pairs well with other Chinese dishes like Kung Pao Chicken or Mapo Tofu. Serve it hot or cold, depending on your preference.

Presentation advice

To enhance the presentation, arrange the shredded cabbage neatly on a serving platter and drizzle the sauce over the top. Garnish with fresh cilantro leaves and sprinkle some chili flakes for an added pop of color.