Napa Cabbage Stir Fry with Vinegar Sauce
A delicious and authentic stir fries and mains recipe for Napa Cabbage Stir Fry with Vinegar Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 1 (2-3 lb / 1-1.2 kg) small head napa cabbage
- • 1 and 1/2 tablespoons peanut oil
- • 4 chilli peppers (dried)
- • 1 inch ginger (minced)
- • 1 clove garlic (minced)
- • 2 spring onions (sliced (some greens reserved for garnish))
- • 2 tablespoons chinkiang vinegar
- • 2 tablespoons soy sauce
- • 2 teaspoons sugar
- • 1 tablespoon cornflour
Preparation Steps
Separate the leaves from the head of cabbage. Cut off the leafy green parts and save them in a ziplock bag for future use (*Footnote 1). Tilt your knife to slice the cabbage at a 45° angle into 1” (2.5 cm) pieces. (See blog post above for detailed pictures)
Combine the sauce ingredients in a small bowl and stir to mix well.
In a large carbon steel frying pan or a wok, heat the oil over medium-high heat until hot. Add the dried chilli peppers. Once the chillies start to brown, add the ginger, garlic, and spring onions. Saute until fragrant, about 1 minute.
Add the sliced cabbage and turn to high heat. Cook without moving for 30 seconds. Then saute for 2 minutes, or until the cabbage begins to soften but is still crunchy. Do not overcook the cabbage, which will cause it to release liquid and make the sauce watery.
Stir the sauce again to dissolve the cornflour and pour it over the cabbage. Cook and stir until the cabbage is coated and the sauce thickens.
Immediately transfer everything to a big serving plate and serve it hot as a side dish.