Hot and Sour Chinese Cabbage Salad
Ingredients
- 1 head of bok choy or napa cabbage
- 6 Tablespoons water for water sautéing
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1/2 - 1 teaspoon crushed red pepper flakes, depending on how spicy you like
- 2 teaspoons sugar or equivalent of other sweetener
- 2 Tablespoons whole wheat flour
Instructions
- Cut off the root end of cabbage/bok choy, wash leaves in cold water. I used bok choy.
- Bunch leaves up and cut into 3/4 inch slices.
- Put 6 tablespoons of water into a large sauté pan. Turn heat to high and when the water starts to bubble, add the bok choy/cabbage and stir for 1 minute.
- Sprinkle 1 teaspoon salt over cabbage and stir for 10 seconds, just enough to mix in the salt.
- Add 1/2 cup white vinegar and 1/2 -1 teaspoon crushed red pepper flakes. Stir and cook 30 seconds then reduce the heat to low.
- Cover pan, simmer for 2 minutes.
- Add 2 teaspoons sugar or equivalent other sweetener, stir to mix for 10 seconds.
- Add 2 Tablespoons whole wheat flour a little at a time to thicken the sauce. Stir for 30 seconds
Notes
This salad is good served hot or cold. Cold is my favorite.
