Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is delectable, yet very simple to cook.
- Prep time
- 4 min
- Cook time
- 3 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small Napa cabbage (Chinese cabbage) (about 450 g/1 lbs)
- 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
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 6 dried chilies, cut in sections (or to taste, see note 2)
- 1 stalk scallions, finely chopped
Instructions
- 1
Prepare the cabbage
- 2
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.
- 3
Mix the sauce
- 4
In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.
- 5
Stir-fry the dish
- 6
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).
- 7
Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.
- 8
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.