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Stir-Fried Napa Cabbage with Vinegar Sauce
Stir-fried napa cabbage with vinegar sauce is a dish that brings out the subtle flavors of the cabbage with a complex, tangy sauce.
Stir-Fried Napa Cabbage with Vinegar Sauce
Laura Chen
4
15 minutes
10 minutes
120
Chinese
Side dish
Stir-fried napa cabbage with vinegar sauce is a quick wok side dish. You fry napa cabbage with onion, ginger and garlic and bind it with a sauce of vinegar, soy sauce and sugar. The cabbage stays crisp and tastes tangy and salty, and sesame oil adds a nutty note.
Ingredients
- 1 large head napa cabbage
- 1 large onion, halved and sliced
- 2 cm (1 in) fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp light soy sauce
- 1 tbsp seafood soy sauce
- 1 tsp sugar
- 2 tbsp aged vinegar or white vinegar
- 2 to 3 tbsp water mixed with 1 tsp cornstarch (slurry)
- 1 tsp sesame oil
- Salt, to taste
- Vegetable oil, for frying
Instructions
- Prepare the napa cabbage: Wash the cabbage and cut the leaves lengthwise into thin strips on the diagonal.
- Prepare the sauce: In a small bowl, combine the vinegar, sugar, light soy sauce, seafood soy sauce, salt and half of the chopped garlic. Stir well until the sugar dissolves.
- Fry the onion, ginger and garlic: Heat a little vegetable oil in a large skillet or wok. Add the other half of the chopped garlic, the ginger and the onion and fry until fragrant and just starting to soften.
- Fry the napa cabbage: Add the sliced cabbage to the pan. Stir-fry it, stirring occasionally, until it starts to soften but still has some crunch.
- Add the sauce and thicken: Pour the prepared sauce over the cabbage. Stir well so everything is evenly coated. Add the cornstarch slurry and stir quickly to thicken the sauce.
- Finish with sesame oil: Stir in the sesame oil at the end to round out the flavor.
- Serve: Serve the stir-fried napa cabbage in vinegar sauce right away, ideally hot.
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