Stir-Fried Napa Cabbage with Vinegar recipes
Stir-Fried Napa Cabbage with Vinegar is a classic Chinese vegetarian dish made with fresh Napa cabbage, seasoned with vinegar and sugar for a sweet and tangy flavor. The cabbage is stir-fried to a crisp texture, making it a simple yet flavorful dish that's perfect for any meal. Whether served with rice or enjoyed on its own, this dish is sure to satisfy.
INGREDIENTS
- 380g (about 13 oz) Napa cabbage, sliced at an angle
DIRECTIONS
Prepare the Ingredients:
Ginger and Garlic: Mince 2 slices of fresh ginger and 3 cloves of garlic. Set them aside separately.
Dried Red Chilies: Cut 4 dried red chilies into small pieces. Set aside.
Napa Cabbage: Slice 380g of Napa cabbage at an angle into bite-sized pieces. Separate the stems from the leaves and set them aside in different bowls.
Mix the Sauce:
In a small bowl, combine 1 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of white vinegar, 2 teaspoons of light soy sauce, and 2 teaspoons of cornstarch.
Stir the mixture until the cornstarch is fully dissolved and the ingredients are well mixed. This will be your sauce for the dish. Set the bowl aside.
Infuse the Oil:
Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat until it reaches about 70% of its maximum heat (hot but not smoking).
Add 1 teaspoon of Sichuan peppercorns to the oil and stir-fry them until they release a fragrant aroma, about 30 seconds.
Once the peppercorns are fragrant, remove them from the oil and discard them, leaving the infused oil in the pan.
Cook the Aromatics:
With the infused oil still in the pan, add the dried red chilies. Stir-fry for about 10-15 seconds, being careful not to burn them.
Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds, until the garlic and ginger are fragrant and slightly golden.
Stir-Fry the Cabbage:
First, add the Napa cabbage stems to the pan. Stir-fry them for about 2-3 minutes until they start to turn slightly yellow and become tender.
Next, add the Napa cabbage leaves to the pan. Continue to stir-fry for another 2-3 minutes until the leaves are tender and slightly wilted.
Add the Sauce:
Give the sauce a quick stir to ensure the cornstarch hasn’t settled at the bottom.
Pour the sauce over the cabbage in the pan.
Stir everything together quickly to evenly coat the cabbage with the sauce. Continue to cook for 1-2 minutes until the sauce thickens and clings to the cabbage.
Garnish and Serve:
Remove the pan from the heat.
Transfer the Stir-Fried Napa Cabbage with Vinegar to a serving plate.
Garnish with chopped green onions for a burst of color and flavor.
Serve immediately while hot.