hot and sour white cabbage

Ingredients

• Servings: 2
• 1 1/2 tablespoons white sugar
• 1 tablespoon brown rice vinegar, or amount to taste
• 1 1/2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/4 cup vegetable oil
• 3 dried red chile peppers, seeded and thinly sliced
• 1/2 pound baby bok choy, trimmed and chopped
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins


• stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
• heat the oil in a large skillet or wok over high heat. when hot, add the chile peppers; cook and stir until browned, about 4 minutes. remove from the pan using a slotted spoon. add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. pour in the vinegar sauce and bring to a boil. cook and stir briefly until thickened, about 30 seconds. remove from heat, and season with salt.