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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Hot and sour cabbage is a classic stir-fry that’s ready in minutes. Napa cabbage is cooked hot and fast with aromatics until tender-crisp and lightly charred. Sauced with a mixture of soy, vinegar and just a touch of sugar, the flavors are spicy, salty and tangy. Chinese black vinegar is made with rice and has a lightly smoky, subtly malty flavor. If not available, 1 tablespoon each of unseasoned rice vinegar and balsamic vinegar is a reasonably good substitute. For extra heat, drizzle with chili oil before serving.
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