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1-1/2
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2
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Napa Cabbage (1)
Ginger Root
Thai Chilis, dry (2)
-- Sauce
Black Vinegar (3)
Soy Sauce
Sugar
Sesame Oil, dark
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Oil
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Prep (23 min)
- 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.
- Slice GINGER very thin and chop fine. Mix with
Cabbage.
- Cap CHILIS and break them in half and pour out the seeds.
Crush them into fairly small flakes.
- Mix all Sauce items.
RUN (8 min)
- 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.
- Stir in Sauce Mix and continue to fry tumbling until the
bruised edges of the Cabbage pieces are stained golden by the
sauce.
- Serve hot with plenty of medium grain rice (they use medium grain
in the north).
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