This is an original recipe from North China using white cabbage, which in the United States, is referred to as bok choy. The recipe has an interesting flavor, and is for everyone who likes it hot! It's also quick and easy to make! To be authentic, serve the dish with unsalted Chinese or Japanese rice.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.

    Advertisement
  • 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.

Nutrition Facts

317.4 calories; 1.8 g protein; 17.9 g carbohydrates; 0 mg cholesterol; 76.1 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2009
Less vinegar would have been better and really follow the suggested amount of the chili. Don't go over because it will actually burn! Read More
(7)

Most helpful critical review

Rating: 1 stars
06/30/2010
Way too oily the cabbage was great but to much oil! I think if I do this again I will try 1/4 or less of the amount of oil that it calls for. Read More
(4)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/03/2009
Less vinegar would have been better and really follow the suggested amount of the chili. Don't go over because it will actually burn! Read More
(7)
Rating: 1 stars
06/29/2010
Way too oily the cabbage was great but to much oil! I think if I do this again I will try 1/4 or less of the amount of oil that it calls for. Read More
(4)