Ingredients
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1 head savoy cabbage, cored and cut into 1-inch squares (about 1 1/2 pounds)
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4 teaspoons canola oil
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2 tablespoons shao hsing rice wine or 2 tablespoons dry sherry
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4 teaspoons black bean garlic sauce
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2 teaspoons distilled white vinegar
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2 teaspoons toasted sesame oil
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5 dashes hot sauce (to taste)
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1 bunch scallion, minced
Instructions
- Preheat oven to 500°F
- Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
- Roast until beginning to wilt and brown, about 15 minutes.
- Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
- Continue roasting until tender, about 5 minutes more.
- Toss with scallions, vinegar, sesame oil and hot sauce until combined.