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Chou Aigre-Piquant

Name: Chou Aigre-Piquant
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: CN
Ingredients: 600g napa cabbage; 2 tbsp neutral oil; 8 dried red chilies, snipped in half and seeds shaken out; 1 tsp Sichuan peppercorns; 3 cloves garlic, sliced; 1 tbsp light soy sauce; 1½ tbsp Chinkiang black vinegar; 1 tsp sugar; ½ tsp salt; 1 tsp cornstarch mixed with 2 tbsp water

10m

Prépa

Cuisson

Portions

Facile

Difficulté

Chou chinois saisi au wok avec piments séchés et poivre du Sichuan, relevé au vinaigre noir — fumé et croquant.

#chinese#sichuan#cabbage#vegan#stir-fry#spicy#sour#quick

Portions

4portions

Ingrédients

Nutrition

calories100

protein2g

carbs10g

fat7g

fiber3g

Par portion

Étapes

Cut the cabbage

Pull the leaves apart. Cut the thick white stems into thin diagonal slices and tear the green leafy parts into big pieces. Keep the stems and leaves in two separate piles, since the stems need longer cooking.

600g napa cabbage

✅ C'est prêt quand : stems are sliced thin and leaves are torn into bite-sized pieces, with the two kept separate

Mix the sauce

In a small bowl, stir together the soy sauce, black vinegar, sugar, salt and the cornstarch-water mixture until smooth.

1 tbsp light soy sauce
1½ tbsp black vinegar
1 tsp sugar
½ tsp salt
1 tsp + 2 tbsp water cornstarch mixture

✅ C'est prêt quand : liquid is smooth with no lumps of cornstarch

Fry the pepper, chilies and garlic

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Stir-fry the cabbage

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Add the sauce and serve

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Cut the cabbage

600g napa cabbage

✅ C'est prêt quand : stems are sliced thin and leaves are torn into bite-sized pieces, with the two kept separate

Mix the sauce

In a small bowl, stir together the soy sauce, black vinegar, sugar, salt and the cornstarch-water mixture until smooth.

1 tbsp light soy sauce
1½ tbsp black vinegar
1 tsp sugar
½ tsp salt
1 tsp + 2 tbsp water cornstarch mixture

✅ C'est prêt quand : liquid is smooth with no lumps of cornstarch

Fry the pepper, chilies and garlic

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Stir-fry the cabbage

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Add the sauce and serve

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History & Culture

The Story Behind the Dish

📍 Sichuan & Hunan📅 Traditional🥬 CN

Suan la bai cai is one of the most common home-style vegetable dishes in western and central China — cheap, quick and full of flavour. Napa cabbage was historically stored through the northern winter, making it one of China's most important vegetables.

The technique of splashing vinegar into a very hot wok gives the dish its signature smoky tang.

⭐ Why It's Famous

It proves a humble cabbage can be thrilling: smoky, sour, spicy and crunchy all at once.

💡 Fun Fact

In Beijing, residents once stockpiled napa cabbage by the cartload every autumn — it was called the 'patriotic cabbage' because everyone relied on it through winter.

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