Chinese Cabbage Stir Fry
Szechuan style Chinese cabbage stir fry in hot garlic sauce.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head Napa cabbage around 2 pounds ( , remove the parts with fresh leaves)
- 1 tablespoon vegetable oil for frying
- 2 garlic cloves ( , minced)
- 1 tablespoon minced ginger
- 1 tablespoon doubanjiang ( , to taste)
- 2 green onion ( , white and green part separated and minced)
- 1 fresh Thai red chili pepper ( , or Szechuan style pickled red pepper)
- pinch of salt if necessary
- 2 teaspoons sugar
- 2 teaspoons starch
- 1 teaspoon light soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon cooking wine
- 1 teaspoon sesame oil ( , optional)
- 1 tablespoon water
Instructions
- 1
Wash the Napa cabbage; remove the green leaves. Cut the white part into pieces around 1/2 inch long.
- 2
Minced garlic, ginger, white part of green onions, and red pepper. In a small bowl, mix vinegar, water, sugar, starch, soy sauce and sesame oil. Set aside.
- 3
In a large pan or wok, heat up oil and fry ginger, garlic and green onion white parts until aroma. Add doubanjiang and continue frying for around 1 minute over medium fire until there is red oil coming out.
- 4
Place the Napa cabbage pieces. Cook until slightly soft (around 1 to 2 minutes). Swirl the sauce and bring to a boiling. Taste to see whether pinch of salt is desired.
- 5
Transfer out and top with chopped green onions. Serve hot with steamed rice.