Spicy Chinese Cabbage

La Baicai

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By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Red-cooked

Here is a simple and most Szechwanese way to prepare that workhorse vegetable of Szechwan, Chinese cabbage. La baicai is a hot dish, and it has to be, for hot pepper paste is just about the only condiment it contains. Even Mrs. Chiang admits that it takes a well-developed palate to appreciate this delightfully crisp and spicy vegetable.