Stir-fried Napa Cabbage with Hot Sour Sauce Recipe Must-Try
This dish is a quick and flavorful stir-fried napa cabbage with hot sour sauce featuring a spicy and tangy Sichuan twist. Perfect for a fast vegan meal, it combines the crunch of napa cabbage with a fragrant garlic and vinegar stir fry.
- Prep Time: 4 minutes
- Cook Time: 3 minutes
- Total Time: 7 minutes
- Yield: Serves 2
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Scale
- 1 small Napa cabbage Chinese cabbage about 450 g or 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
- Separate the Napa cabbage leaves and slice them diagonally into bite-sized pieces.
- Combine black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar, and water in a small bowl, stirring well.
- Heat a wok on high until smoking, add oil, then sauté garlic and dried chilies until aromatic without burning.
- Add the cabbage and stir-fry until the leafy greens begin to soften while the white parts stay crisp.
- Stir the sauce again then pour it over the cabbage, add scallions, mix thoroughly, cook until sauce thickens, and remove from heat. Serve immediately.
Notes
- There isn’t a substitute for Chinese black rice vinegar
- use Zhenjiang vinegar for the best flavor
- Adjust dried chili quantity based on your preferred spiciness
- fresh chili can replace dried chilies if unavailable
Nutrition
- Serving Size: 1 serving
- Calories: 136kcal
Find it online: https://www.amgroyal.com/stir-fried-napa-cabbage-hot-sour-sauce/