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Stir-Fried Napa Cabbage with Vinegar Sauce
More recipes: Chinese recipes · All Asian recipes
25 Mintotal
4servings
–kcal
Chinese
CuisineStir-Fried Napa Cabbage with Vinegar Sauce
Laura Chen
4
15 Minuten
10 Minuten
Chinese
Side dish
Stir-fried napa cabbage with vinegar sauce brings out the mild flavor of the cabbage with a tangy, layered sauce. Cooks across Asia make it often because it is simple and fast, and it works as a side dish or a light main. Fresh vegetables and a fragrant sauce give you a balance of sweet, sour and umami. A splash of sesame oil at the end adds depth and a light nutty note.
Ingredients
- 1 large head napa cabbage (Chinese cabbage)
- 1 large onion, halved and sliced
- 2 cm fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp light soy sauce
- 1 tbsp seafood soy sauce
- 1 tsp sugar
- 2 tbsp Chinese aged vinegar or white vinegar
- 2-3 tbsp water mixed with 1 tsp cornstarch (slurry)
- 1 tsp sesame oil
- Salt to taste
- Vegetable oil, for frying
Instructions
- Prep the cabbage: Wash the napa cabbage and cut the leaves on the diagonal into thin strips.
- Make the sauce: In a small bowl, combine the vinegar, sugar, light soy sauce, seafood soy sauce, salt and half of the chopped garlic. Stir until the sugar dissolves.
- Fry the onion, ginger and garlic: Heat some vegetable oil in a large pan or wok. Add the remaining garlic, the ginger and the onion and fry until fragrant and starting to soften.
- Stir-fry the cabbage: Add the sliced cabbage to the pan. Fry it, stirring now and then, until it starts to soften but still has some crunch.
- Add and thicken the sauce: Pour the sauce over the cabbage and toss to coat everything. Add the cornstarch slurry and stir fast so the sauce thickens.
- Finish with sesame oil: Stir in the sesame oil at the end to round out the flavor.
- Serve: Serve the cabbage in its vinegar sauce right away, while it is hot.
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More recipes: Chinese recipes · All Asian recipes