Serves 6–8

The similarity between this Asian version and the French classic is evident. But instead of seasoning the dish with herbs de Provence, this ratatouille gets its zip from ginger, plum sauce, and soy.

Pickled Chinese Cabbage

4 cups water

6 cups rice vinegar

1 tablespoon chopped garlic

1 tablespoon chopped cilantro

2 large shallots or 1 medium onion, chopped

3 pounds Chinese cabbage, cored, halved, and thinly sliced

Salt and white pepper

  1. Place all of the ingredients except the cabbage in a large stew pot and bring to a boil. Reduce heat and simmer for 5 minutes.
  2. Bring the cooking liquid back to a boil and stir in the cabbage. Cover and cook the cabbage for 3 to 5 minutes.
  3. Remove the pot from heat and let cool to room temperature. Season to taste with salt and white pepper.
  4. Refrigerate for at least 8 hours before serving.