厨师长教你：家常菜“酸辣大白菜”的做法，酸辣可口，特别开胃！

Ingredients

• 1 head Chinese Cabbage (core removed, leaves slant‑cut into bite‑size pieces)
• 3 cloves Garlic (crushed and chopped)
• 3 pieces Dried Chili Peppers (adjust spiciness to taste, cut into pieces)
• 0.5 piece Green Bell Pepper (cut into strips)
• 0.5 piece Red Bell Pepper (cut into strips)
• 1 tsp Salt (approximately a spoonful)
• 3 g Light Soy Sauce (light soy sauce for seasoning)
• 3 g Black Vinegar (Chinese black vinegar for sourness)
• 1 tsp Cornstarch (mixed with equal water to make slurry)
• 1 tbsp Water (for starch slurry)
• 2 tbsp Vegetable Oil (for stir‑frying, plus extra 1 tsp at end)

Instructions

1. Prepare the Cabbage

   Cut the Chinese cabbage in half, peel off the outer leaves, then slant‑cut the remaining leaves into bite‑size pieces. Avoid using an iron knife to prevent a rusty taste.

   Time: PT5M

2. Prep the Aromatics and Peppers

   Crush and finely chop the garlic cloves. Slice the dried chili peppers into pieces. Cut the green and red bell peppers into thin strips.

   Time: PT5M

3. Make the Sauce

   In a small bowl combine the salt, light soy sauce, black vinegar, and the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Stir until smooth.

   Time: PT2M

4. Heat the Wok and Oil

   Place the wok over high heat, add the vegetable oil, and heat until the oil reaches about 180°C.

   Time: PT2M

   Temperature: 180°C

5. Stir‑Fry Aromatics

   Add the chopped garlic and dried chili pieces to the hot oil. Stir‑fry quickly until fragrant, about 30 seconds.

   Time: PT30S

6. Add Peppers and Cabbage

   Add the green and red pepper strips followed by the cabbage pieces. Stir‑fry on high heat for 40 seconds until the cabbage is just softened but still crisp.

   Time: PT40S

7. Incorporate the Sauce

   Pour the prepared sauce over the vegetables. Stir‑fry for another 30 seconds, ensuring the sauce coats everything evenly.

   Time: PT30S

8. Finish with a Splash of Oil

   Add a final drizzle of oil and quick‑fry for a few seconds to give the dish a glossy finish.

   Time: PT10S

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

10 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chinese Cabbage: Napa cabbage, Savoy cabbage
• Instead of Garlic: Garlic paste
• Instead of Dried Chili Peppers: Fresh chili, Red pepper flakes
• Instead of Green Bell Pepper: Green chili, Zucchini
• Instead of Red Bell Pepper: Red chili, Carrot
• Instead of Salt: Sea salt
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Black Vinegar: Balsamic vinegar (different flavor)
• Instead of Cornstarch: Potato starch
• Instead of Vegetable Oil: Peanut oil, Canola oil

Equipment Needed

• Wok
• Chef’s Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Spatula
• Spoon

Critical Steps — Do Not Skip

• Prepare the sauce before cooking; it must be added at the end.
• Use high heat throughout stir‑frying to keep cabbage crisp.
• Do not add the sauce early, or the cabbage will become soggy.
• Use a non‑iron knife to avoid a rusty taste in the cabbage.

Chef Tips from the Video

• A pinch of sugar balances the sourness of the black vinegar.
• Finish with a drizzle of toasted sesame oil for extra aroma.
• If you like extra crunch, add a handful of toasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture degrades after freezing.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the sauce and keep it refrigerated; give it a quick stir before using.
• Cut the cabbage and peppers ahead of time and store them in a bowl of cold water to retain crunch.

Frequently Asked Questions