Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)
User Reviews
4.9
Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)
Description
The Sichuan Napa Cabbage Stir-fry, also known as Suan La Bai Cai, highlights tender Napa cabbage stems sliced thinly at an angle. The sauce blends light soy, Chinese black vinegar, sugar, and oyster sauce to create a savory but slightly sour and sweet flavor profile. Garlic, deseded dried red chilies, and scallions are stir-fried in oil to infuse the dish with aroma and a mild heat component. Once the cabbage is added and cooked briefly on high heat, the prepared sauce is poured in and thickened with a cornstarch slurry, creating a glossy coating around the cabbage.
This dish offers a crisp-tender texture and a balance of spicy and tangy flavors characteristic of Sichuan cooking. It's designed to be served hot as a side with steamed rice or alongside other entrées in a meal, providing a refreshing and lively vegetable option.
Ingredients
For the sauce:
- 4 teaspoons soy sauce light
- 1 tablespoon Chinese black vinegar
- 2 teaspoons sugar
- 1 tablespoon oyster sauce
For the rest of the dish:
- 1/2 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons canola oil (or vegetable oil)
- 4 cloves garlic (smashed and chopped)
- 3-6 dried red chili (deseeded and chopped)
- 1 scallion (chopped)
- 1 pound Napa cabbage (450g, bai cai, stems only, sliced at an angle)
- salt (to taste)
Instructions
- Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).
- Heat the oil in a wok over medium low heat. Add the garlic, chilies, and scallions, and cook for 1 minute. Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.
- Now add the prepared sauce and cook for another minute. Season with salt to taste (though you may not need it, as the soy sauce is pretty salty). Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened. Serve with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 470mg | 20% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 32.1mg | 36% |
| Calcium | 93mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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