Tianjin Cabbage In Sour Vinegar Soup

Putonghua : chu liu da bai cai

 
Ingredients
Tianjin Cabbage  300 g                    Dry Red Pepper  10 pcs           Spring Onion  2 stalks

Sauce
Salt  2 tbsp             Sugar  2 tbsp           White Rice Vinegar  3 tbsp
Cornflour  1/2 tbsp            Sesame oil  1/2 tbsp          Red Chilli Oil  some

Steps
1) Cut the cabbage into small bite-sizes, cut spring onion into short stalks
2) Heat wok with 3 tbsp of oil, add in dry red pappers, stir fry for a while
3) Add in spring onion and cabbage, stir fry in high heat for 2 minutes, add 5 tbsp of water
4) Turn into medium heat and then cook for 3 minutes, dish up and left soup on wok
5) Add sauce into the cabbage soup, stir well and cook until boil again
6) Pour in the cabbage and stir well for 2 minutes, dish up and serve

Remark
tbsp – table spoon
Add some dry shrimps, dry scallops or fat-lean pork, tastes will be better – but not for vegetarian