Crispy vegetable stems
Overview
Every time when Chinese cabbage is stir-fried, the children don’t like eating the Chinese cabbage stems. It would be a waste to throw them away. Use the cabbage stems to make a salad, which is crispy, delicious, and very simple.
Tags
Ingredients
Steps
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Wash the Chinese cabbage stalks and set aside.
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Chop the garlic into fine pieces, chop the red pepper and Sichuan peppercorns and set aside.
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First chop the cabbage stems with a diagonal knife, without cutting them, and then cut them straight into thick strips.
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Boil the water in the pot and add salt, blanch the vegetable stems and drain, then quickly put them into cold boiling water to cool down. (It is best to use a larger stainless steel bowl in advance, fill it with water and freeze it)
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Put the cooled vegetable stems on a plate and add red pepper.
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In the bowl, add 1 spoon of fresh soy sauce + 1 spoon of balsamic vinegar + half a spoon of sugar + a little pepper, mix well and pour on the vegetable stems.
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Heat the oil in the pot and fry the Sichuan peppercorns until fragrant. Pour the garlic on the vegetable stems
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It can be eaten after stirring.
