Chinese Vegetarian Recipes

Chinese Cabbage Recipe – Sweet And Sour (Cu Liu)

Ingredients:

The inner part of Chinese cabbage: 300 g

Green and Red Chili Peppers: 150 g in total

Seasonings:

Salt: 5 g

MSG: appropriate amount (The amount that you are comfortable with.)

White sugar: appropriate amount

Vinegar: 40 g

Minced Scallion: 10 g

Minced Ginger: 10 g

Sesame Oil: 30 g

Starchy sauce (Mixture of starch with water): 10 g

Vegetable oil: 50 g

Cooking Process:

1. Cut the Chinese cabbage inner part into strips of 4 cm x 2 cm.

2. Cut the chilly into strips, too.

3. Heat the wok.

4. Add in the vegetable oil.

5. Put the minced scallion and ginger into the heated oil. Swing the wok until you smell the flavor of the scallion and ginger.

6. Pour the prepared Chinese cabbage into the wok and stir-fry it.

7. Add in the salt, MSG, white sugar and vinegar.

8. Add in the chili pepper strips and stir-fry for about 1 minute.

9. Pour the starchy sauce into the wok. Stir sometime until the liquid in the wok becomes sauce (Dressing with starchy sauce).

10. Mix the sesame oil in to the finished dish.

11. Put the dish onto the plate and ready to be served.

Tips:

1. The timing of adding in the salt. It is very important when you are doing stir-frying to add the salt when the dish is almost done – which means when it can be eaten and not raw any more. That’s because two things that are not expected will happen if the salt is added in very early.

a. There will be much liquid coming out of the vegetables. You know why? Because the vegetable cell will lose liquid to keep the balance of the salt content on both sides of the cell walls. We learned this in the Chemistry class at high school.

b. The loss of nutrition from the salt and the vegetables. Liquid coming out of the vegetables brings the nutrients contained away into the soup. The salt will lost the nutrients added when it was produced, too.

These two bad things can be prevented by controlling the timing of adding in the salt. When you think that the vegetable is almost good for eating, you can add in the salt and stir up quickly before turning the flame off shortly afterward.

If you find that it is difficult to control, you can just do the dressing with starchy sauce which will thicken the liquid or soup and make it into sauce.

Another solution is just drink the soup up when you are eating the dish. Lol.

2. The chili peppers are used to add colors to the dish. I usually cut them into the shape that is the same with the main ingredient. In this case, I cut them into strips. You can do the same or some other ways though.

Note: As you have probably found out, the sweet and sour cabbage is sweet because of the white sugar, and sour because of the vinegar. Other Chinese sweet and sour recipes that will be introduced on this website will also fall into this category.

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Related recipes:

1. Chinese Cabbage Shreds On Sweet Bean Sauce
2. Chinese Cabbage Recipe
3. Chinese Cabbage Recipe – Hybrid