Sweet-and-Sour Chinese Greens
Both bok choy and napa cabbage can be found in the produce section of most supermarkets.
½ pound bok choy
½ pound napa cabbage
2 tablespoons oil for stir-frying
¼ teaspoon salt
2¼ teaspoons sugar, divided
¼ cup water
3 tablespoons black rice vinegar
Separate the bok choy stalks and leaves. Cut the stalk diagonally into 1-inch pieces. Cut the leaves crosswise into 1-inch pieces. Cut the cabbage leaves by piling the leaves on top of each other and cutting lengthwise and then crosswise into 1-inch pieces.
Add oil to a preheated wok or skillet. When oil is hot, add the bok choy stalks. Stir-fry for a minute, then add the bok choy leaves and the cabbage. Stir-fry for another minute. Add the salt, ¼ teaspoon sugar, and the water. Cover and cook for 2–3 minutes on medium heat, until the vegetables are tender but still firm.
Remove the cover and add the black rice vinegar and 2 teaspoons sugar. Mix thoroughly with the bok choy and cabbage.
To replace the rice vinegar in this recipe with white distilled vinegar, use 3 tablespoons of distilled vinegar to 2 teaspoons of brown sugar. Increase the amount of brown sugar if the vinegar flavor is a little too overpowering.