Bowl of Golden-Edged Napa
(click to enlarge)

Golden-Edged Cabbage
China - Shaanxi
  -   Jinbian Baicai
Serves:
Effort:
Sched:
DoAhead:  
4 side  
**
20 min  
Prep
Don't be put off by the simplicity of this dish. With rice, it could even stand as a light vegetarian main dish for two. Note that when this recipe is served in formal dining, only the white main ribs are used, but as an informal side dish the whole leaves are used.


1-1/2
1/3
5
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1-1/2
1-1/2
1/3
1
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2
#
in

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T
T
T
t
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T
Napa Cabbage (1)
Ginger Root
Thai Chilis, dry (2)  
-- Sauce
Black Vinegar (3)
Soy Sauce
Sugar
Sesame Oil, dark
--------
Oil
Prep   (23 min)
  1. Peel off any bruised or discolored NAPA CABBAGE leaves. Carefully cut off the required weight of leaves. Working with stacks of 3 leaves, concave side down, whack the white stems firmly enough to cause them to crack, but not split apart. They will probably split down the center, but just make your first cut there. Cut the leaves into lengthwise strips about 1 inch wide, then cut the strips into 2 inch lengths.
  2. Slice GINGER very thin and chop fine. Mix with Cabbage.
  3. Cap CHILIS and break them in half and pour out the seeds. Crush them into fairly small flakes.
  4. Mix all Sauce items.
RUN   (8 min)
  1. In a wok, heat Oil and stir in Chili Flakes. Stir just until they begin to darken, then immediately stir in Cabbage mix. Fry tumbling over high heat until the Cabbage coated with oil and wilted.
  2. Stir in Sauce Mix and continue to fry tumbling until the bruised edges of the Cabbage pieces are stained golden by the sauce.
  3. Serve hot with plenty of medium grain rice (they use medium grain in the north).
NOTES:
  1. Napa Cabbage:   Weight is for leaves only, removed from the core - or white leaf stems for formal version. For details see our Napa Cabbage page.
  2. Thai Chilis:   Five chilis makes this recipe fairly sharp by Southern California standards. If in doubt, use the common Japones instead, and/or cut down the number. For details see our Thai Chilis page.
  3. Black Vinegar:   This rice vinegar is available in most markets serving an East or Southeast Asian community. That from Chinkiang is considered the best, and Gold Plum is a good brand. For details see our Sours page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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