Sweet-and-Sour Cabbage

Name: Sweet-and-Sour Cabbage
Yield: Serves 4
Cuisine: China
Ingredients: 5 ml/1 tsp cornflour/cornstarch; 3 pickled plums or limes, sliced into small pieces; 1 whole green cabbage, cut into strips 1cm/½in wide; 15 ml/1 tbsp sugar; 30 ml/2 tbsp rice vinegar; 15 ml/1 tbsp light soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

As a rule, sweet-and-sour sauces are cooked with meat or seafood, but in Shandong province, local vegetables such as green cabbage, pak choi and root vegetables often get the sweet-tart treatment. This recipe includes some pickled limes or plums for an extra kick of flavour.

Ingredients

1 whole green cabbage, cut into strips 1cm/½in wide
15 ml/1 tbsp sugar

Asia
China
Shandong
Side dish
Vegan

Method

Bring a pan of water to the boil and blanch the cabbage for 2—3 minutes, until just soft but not mushy. Drain until quite dry.
In a pan, mix the sugar with the rice vinegar, 120 ml/4 fl oz