Ingredients
250 g napa cabbage heart (about 1/2 lb), 150 g carrot (about 1 medium carrot).
Seasonings
Peanut oil, sugar, rice vinegar, and salt, all to taste.
Instructions
1. First, wash the cabbage heart and cut it into strips about the thickness of a chopstick, 1.5-2 cm (about ½-¾ inch) long, place in a bowl, sprinkle with salt and let sit for about 20 minutes, then gently squeeze out the excess moisture with your hands and transfer to a deep plate.
2. Wash the carrots, cut into thin shreds, blanch in boiling water, then drain well and place in the dish with the cabbage, mixing evenly so the red and white are interspersed.
3. Place a wok over heat, add peanut oil and heat until hot, then pour in vinegar, add white sugar and stir until dissolved, simmer over low heat for a moment until slightly thickened, then remove from heat, let cool, and pour over the shredded cabbage. This dish is crisp, tender, refreshing, and not greasy, rich in beta-carotene, vitamins, dietary fiber, calcium, phosphorus, and iron.