500 grams (01.1 lb) cabbage
4 dired red chili
45 grams (1/3 tbsp) cooking oil
10 grains Chinese prickly ash
1 gram (1/4 tsp) MSG
45 grams(3 tbsp)vinegar
40 grams (3 tbsp)sugar
1 1/2 grams(1/20 oz) shredded ginger
3 grams (1/2 tsp) salt
1.Remove the old cabbage leaves, wash hte rest of the cavvage clean
and cut it into shreds. Take out the seeds of the red chili, wash
clean and cut chili into thin shreds.
Heat the wok, add the oil, and when the oil is quite hot, deep-fry
the Chinese prickly ash untilit gives off a strong aroma. Put the
cabbage, chili and ginger into the wok and quickly stir-fry. Add
the salt, vinegarm, sugar, and MSG. Stir-fry for 3 minutes. Take
out and serve.
Features: Crispy and succulent.
Taste: Sour, sweet and spicy to the right degree.