Stir-fried Napa Cabbage with Garlic and Soy

The cabbage leaves wilt slightly while maintaining a sharp crunch at the base. The aroma of toasted garlic and sesame rises from the wok as the soy sauce begins to caramelize.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 115
• Protein: 3 g
• Carbs: 7 g
• Fat: 9 g

Ingredients

• 600 g Chinese cabbage ( cut into strips )
• 3 piece Garlic ( pressed )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 1 piece Thai chili optional ( finely sliced )
• 1 tsp Sesame oil
• 1 pinch Ginger ground
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Prepare the cabbage

   Cut off the hard base of the Chinese cabbage. Cut the leaves into wide strips 3 cm wide. Separate the fleshy white parts from the tender green leaves. Rinse and spin dry perfectly to avoid boiling the vegetable.

2. Sear the aromatics

   Heat the peanut oil in a wok or large skillet over high heat. Add the pressed garlic, minced fresh ginger, and sliced chili. As soon as the garlic starts to brown and its fragrance is released, move to the next step.

3. Stir-fry quickly

   First add the cabbage whites. Stir-fry for 2 minutes, stirring constantly. Then add the green leaves and the ground ginger. The volume should reduce by half while remaining firm to the bite.

4. Glaze and finish

   Pour in the soy sauce, rice vinegar, and sugar. The sauce should coat the cabbage strips and become glossy. Turn off the heat and pour in the sesame oil to set the flavors.

Chef's tips

• The secret is heat: the wok should be slightly smoking before you start.
• Don't overcrowd the pan, or the cabbage will release its water and boil instead of searing.
• If you have fresh ginger, use it instead of powder, grated at the last second.

Storage

Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid making the fibers completely mushy.