Hot and Sour Cabbage
This Month's Film: Farewell My Concubine
This easy dish made a nice complement to my Fiery Ginger Fish. It's a quick and simple stir-fry of finely shredded cabbage seasoned with ginger, rice vinegar, rice wine, soy sauce, dried chili flakes, and Szechuan peppercorns. It's important that the cooking time be kept to a minimum to maintain the texture of the cabbage. Once done, it makes a perfect plate liner for the main course.
The recipe will be posted at the end of the month along with the 'Farewell My Concubine' film review.
For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com