Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g white cabbae, (Jaroma)
- 2 chilli pepper (s), red
- 1 tablespoon sugar
- 1 teaspoon vinegar, Chinese, light
- 1 teaspoon soy sauce
- 1 teaspoon rice wine
- salt
- 10 grains pepper, (Sichuan)
- 1 teaspoon corn starch
- 1 tablespoon water
- 3 tablespoon vegetable oil
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the cabbage, wash it and cut into pieces approx. 2 cm in size. Core the chili peppers and cut into 2cm pieces.
- For the sauce, mix sugar, vinegar, soy sauce, rice wine and salt with the corn starch dissolved in water.
- Heat the oil in the wok and roast the peppercorns for ½ minute while stirring and then remove.
- Now fry the chilli pepper for ½ minute, add the white cabbage and fry over medium heat for about 2 minutes. Add the sauce and cook everything al dente.
- Jaroma is an old type of cabbage that is milder than the normal white cabbage.
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