Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

Name: Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
Prep time: 4 min
Cook time: 3 min
Total time: 7 min
Yield: 2 serving
Ingredients: 1 small Napa cabbage (Chinese cabbage); 1½ tablespoon black rice vinegar; 1 tablespoon light soy sauce; ½ teaspoon dark soy sauce; 1 tablespoon tapioca starch, or cornstarch; 1 pinch salt; 1 pinch sugar; 1 tablespoon water; 1 tablespoon cooking oil; 4 cloves garlic, minced; 6 dried chilies, cut in sections; 1 talk scallions, finely chopped

User Reviews

5.0

198 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
7 mins
Servings
2
Calories
136 kcal
Course
Side Dish
Cuisine
Chinese

Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

Iris Warren

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Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is delectable, yet very simple to cook.

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Ingredients

Servings

1 small Napa cabbage (Chinese cabbage) about 450 g/1 lbs

For the sauce

1½ tablespoon black rice vinegar see note 1
1 tablespoon light soy sauce
½ teaspoon dark soy sauce optional
1 tablespoon tapioca starch, or cornstarch
1 pinch salt
1 pinch sugar
1 tablespoon water

For stir-frying

1 tablespoon cooking oil
4 cloves garlic, minced
6 dried chilies, cut in sections or to taste, see note 2
1 talk scallions, finely chopped

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Instructions

Prepare the cabbage

Separate the leaves of the Napa cabbage. Lay one leaf flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle (please refer to the image in the post above). Repeat to finish the rest.

Mix the sauce

In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.

Stir-fry the dish

Heat up a wok over high heat until it starts to smoke. Pour in oil then add garlic and dried chilies. Fry until fragrant (do not burn).
Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.
Give the sauce a good stir then pour into the wok. Add scallions. Mix well. Remove from the heat once the sauce thickens. Serve immediately.

Notes

There isn’t, unfortunately, a substitute for Chinese black rice vinegar. To achieve the best taste for this recipe, I recommend you use Zhenjiang (Chinkiang) vinegar/镇江香醋, a reputable variety widely available in Chinese stores.
Please free feel to adjust the number of dried chilies based on their heat level and your tolerance. The finished dish should have a nice kick of spice but not so hot that it overpowers other flavours. If you don’t have dried chilies at hand, use fresh chili to substitute.