Just a quick post to describe my second and third attempts at the Vegetarian Times Hot and Sour Napa Cabbage recipe, from several weeks ago. I had some leftover napa cabbage from a Chinese rice cake dish, and I decided to try the VT recipe again because I finally had napa cabbage on hand. When I first tried this recipe, I ended up using savoy cabbage instead of napa cabbage. The dish didn't turn out that well, and my memory – unaided because I failed to check this blog, thereby negating the purpose of the blog – seemed to indicate that the recipe didn't work out simply because of the cabbage, not because of the recipe's suggested ingredient list.
So, without consulting this incredigly helpful blog, I decided to make the recipe again with the napa cabbage. As it would turn out later, thankfully, I was unable to open my new bottle of balsamic vinegar while making the recipe so decided to forgo it. The result was really good – good texture to the cabbage and just the right amount of soy sauce and spice. I quickly finished my leftovers over the following days.
The next time I made this recipe though – because I still had more napa cabbage in the fridge – Andy was able to open the balsamic vinegar bottle for me, so I ended up putting in a few splashes of it in the dish. I think I used less than what the recipe had called for, but the extra flavor was not that pleasant – just too balsamic-y. Of course, had I actually consulted my initial blog post about this recipe, I would have remembered this. In any case, the leftovers were not consumed at all.
Lesson: Read MadhuKnitsandCooks.com before trying to repeat a recipe!
Leave a Reply