Spicy Chinese Cabbage

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.