Stir-fried Napa Cabbage with Garlic and Soy
Ingredients
- 600 gChinese cabbage (cut into strips)
- 3 pcGarlic (pressed)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 1 pcThai chili (finely sliced)
- 1 tspSesame oil
- 1 pinchGinger ground
- 15 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat quickly in a pan to avoid making the fibers completely mushy.
