Chinese Cooking Info Needed

[sandy-in-baltimore]

I live in Baltimore and most all of the Chinese Restaurants in this area serve what they call "Hot Sliced Cabbage" or"Hot Sliced Cabbage Slaw". I have looked all over the internet,but cannot seem to find a recipe for what I am looking for. There are no noodles, no onions, no carrots. Sometime there is a hot pepper in it. I believe it is probably just Chinese Cabbage, shredded with a vinegar & sugar type of dressing. Is it briefly cooked?

I would be most grateful for any assistance!

Thanks a Bunch

Sandy in Baltimore

 

[cheezz]

does this sound kinda like it?

Hot and Sour Cabbage Slaw

Description

Because of its high vitamin C content, Chinese (Napa) cabbage is believed by Chinese doctors to moisten the intestines and beautify the skin. For constipation, cabbage cooked with beets is often recommended. Carrots are believed to ease whooping cough and coughs in general.

Ingredients

1 small head Chinese (Napa) cabbage (about 11/2 pounds)
1 teaspoon (expeller-pressed) canola oil
1 teaspoon toasted sesame oil
1 teaspoon crushed dried chiles
21/2 tablespoons minced fresh ginger
1 red bell pepper, cored, seeded, and cut into 1/2-inch dice
11/2 tablespoons rice wine or sake
11/2 cups grated carrots

Hot and Sour Dressing (mixed together):
3 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons sugar
21/2 tablespoons Chinese black vinegar or Worcestershire sauce

Instructions

1. Cut the cabbage stalks from the root end. Trim the leafy tip ends and discard. Rinse the stalks thoroughly and drain. Cut them into julienne strips about ½-inch wide, separating the stem sections from the leafy sections. (The leafy sections take less time to cook.)

2. Heat a wok or large skillet, add the oils, and heat until hot. Add the crushed dried chiles and minced ginger, and stir-fry over high heat about 15 seconds. Add the red pepper dice and stir-fry about 30 seconds, then add the rice wine or sake and continue stir-frying 30 seconds more. Add the stem sections of the cabbage, and the carrots, toss lightly over high heat, and cook for a minute. Now add the leafy sections, toss lightly, and pour on the Dressing. Continue tossing lightly to coat. Cook about 30 seconds and transfer to a serving bowl. Serve warm, at room temperature, or cold.

http://www.drweil.com/drw/u/RCP00260/hot-and-sour-cabbage-slaw.html

 

[cheezz]

or this one >> Chinese Cabbage Slaw (from a camping site nonetheless!)

Chinese Cabbage Slaw
Print 3 X 5 card for this recipe Makes 810
More: Main Dishes, Side Dishes
Ingredients
Chinese Cabbage Slaw

* 1 head bok choy (shredded)
* 1 head Chinese cabbage (shredded)
* 8 green onions (diced)
* 1 carrot (shredded)
* 2 Tbsp butter
* 1/2 c sliced almonds
* 1/4 c sesame seeds
* 1/4 c vegetable oil
* 1/4 c sesame oil
* 6 Tbsp rice wine vinegar
* 1/2 c sugar
* salt and pepper (to taste)

Directions

Mix bok choy, Chinese cabbage, onions and carrots in a bowl. Melt butter in a skillet, add almonds and sesame seeds; sauté over medium high heat 5 minutes or until lightly browned. Drain and cool slightly. Stir vegetable oil, sesame oil, rice wine vinegar and sugar into almonds and sesame seeds. Mix well until sugar is mostly dissolved. Toss with bok choy mixture and serve immediately.

http://www.koa.com/recipes/files/0702.htm

 

[cheezz]

another >> Hot and Sour Slaw

Hot and Sour Slaw

Serves: 4 Edit
Total Time: 20 min

Ingredients:

* 3 tablespoon(s) rice vinegar
* 1 tablespoon(s) reduced-sodium soy sauce
* 1 tablespoon(s) toasted sesame oil
* 1 teaspoon(s) grated fresh ginger
* 1/4 teaspoon(s) ground white pepper
* 1/4 teaspoon(s) crushed red pepper, or to taste
* 3 cup(s) shredded napa, or green cabbage
* 1 cup(s) thinly sliced red bell pepper
* 1/3 cup(s) sliced scallions
* 1 can(s) bamboo shoots, drained and thinly sliced

Directions

1. Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add napa (or green cabbage) bell pepper, scallions and bamboo shoots; toss to coat.

http://www.delish.com/recipefinder/hot-sour-slaw-recipe-9863

 

[maycee]

Rec: Spicy Cold Celery Cabbage Does this sound like it?

Spicy Cold Celery Cabbage
The Key to Chinese Cooking by Irene Kuo

This is a very popular Chinese condiment. The spectacular smooth, crisp texture is attained by soaking in salted water. Don't make it, however, unless the celery cabbage is in season and is tender. It is a cool, biting dish, absolutely delicious. Serves 6 to 8 as a single appetizer or accompaniment to meat; more with an assortment.

4 tablespoons salt
1 cup boiling water
5 cups cold water
2 pounds celery cabbage

SAUCE
3 tablespoons sugar
3 tablespoons cider vinegar
2 tablespoons oil
1 tablespoon sesame oil
1 teaspoon Szechuan peppercorns
4 dried red chili peppers

Dissolve the salt in 1 cup boiling water; pour it into a large salad bowl or kettle and add 5 cups cold water. Set it aside to cool completely.

Cut off the root end of the cabbage and separate the stalks; wash them well in cold water. Cut them lengthwise into 1-inch-wide strips--stacking several together shortens the task considerably. Gather the strips into even bundles and cut them into 2-inch-long pieces. Put them in the salt water; anchor with a plate, and soak them for 6 hours at room temperature or in the refrigerator overnight--longer will make the cabbage too soft.

Squeeze the cabbage very dry with your hands and scatter the sections into a bowl. Dissolve the sugar in the vinegar and pour this ober the cabbage; toss to cover evenly. Set a small skillet over medium-low heat, add the oil and sesame oil, and heat for 30 seconds. Add the peppercorns and chili peppers and fry, stilling and pressing, for 1 minute. Turn the heat very low and continue to fry, pressing with a spatula now and then, until the peppers have blackened. Strain the oil over the cabbage; add the peppers but disgard the peppercorns. Toss well, cover, and refrigerate until very cold. The taste improves if it is marinated overnight.