Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
User Reviews
5
Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
Description
Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) showcases the natural variation within Napa cabbage, where the soft leafy greens soften and the white stalks retain a fresh crunch. The cabbage is sliced at an angle into bite-sized pieces to aid quick, even cooking. Garlic and dried chilies are stir-fried in oil to release their aroma, providing a mild spicy undertone.
The hot and sour sauce comprises black rice vinegar (preferably Zhenjiang vinegar), light and dark soy sauces, tapioca starch for thickening, seasoning salt, sugar, and water. Once added, the sauce thickens to coat the vegetables, creating a glossy finish. Finely chopped scallions stir in last to add a delicate fresh note.
This dish pairs well as a side with other Chinese or Asian-inspired mains and suits those seeking a balance of acidity and heat alongside crisp vegetables. The heat level is easily adjustable by varying the quantity or type of chilies.
Ingredients
- 1 small Napa cabbage about 450 g/1 lbs, aka Chinese cabbage
For the sauce
- 1½ tablespoon black rice vinegar see note 1
- 1 tablespoon soy sauce light
- 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 neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 6 dried chilies or to taste, see note 2, cut in sections
- 1 talk scallions finely chopped
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
- Use authentic Chinese black rice vinegar (Zhenjiang vinegar) for the best flavor.
- Adjust dried chili quantity to achieve desired spiciness, or substitute with fresh chilies if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 136kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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