See Also: Chinese Tangy Cabbage(recipes)
Cabbage Wedges with Tangy Hot Dressing(recipes)
Chinese cabbage(encyclopedia)
Chinese Cabbage Salad(recipes)
Chinese medicine(dictionary)
medicine, chinese traditional(medicine)
Chinese medicine, traditional(encyclopedia)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
tangy(dictionary)
Tangy Vegetable Salad(recipes)

endogenetic (medicine) and Chinese Tangy Cabbage (recipes)


endogenetic (medicine)


endogenetic
<biology> Endogenous.

Source: Websters Dictionary


Chinese Tangy Cabbage (recipes)


(Serves 6)



1 pound cabbage

1 teaspoon salt

¼ cup sugar

¼ cup white vinegar

2 tablespoons Cooking oil

4 slices peeled ginger

1 teaspoon Szechwan peppercorns

1 teaspoon dried chili pepper flakes

1 tablespoon sesame oil



1. Wash, drain, and shred the cabbage. Sprinkle with salt and mix well. Refrigerate for 1 hour; discard the liquid.

2. Dissolve sugar in vinegar. Add to the cabbage; mix well.



3. Heat 2 tablespoons Cooking oil in a small saucepan over high heat. Add ginger Szechwan peppercorns, and dried chili pepper flakes. Cook until the ginger turns brown.



4. Pour oil through a sieve over the cabbage mixture, add sesame oil; toss well. Cover and refrigerate for 2 hours. Discard oil and liquid before serving.

Tip:



Tangy cabbage will keep in the refrigerator for 3 to 4 days