50 minutes
A tangy and savory stir-fry featuring napa cabbage with a flavorful sesame and vinegar-based sauce.
teaspoons
teaspoons
Vegetarian Oyster Sauce
teaspoons
tablespoons
Pale Rice Vinegar
tablespoons
teaspoons
Napa Cabbage, sliced into 1-inch-wide pieces
0 lb
teaspoons
tablespoons
Garlic Clove, minced
each
Scallion, minced (both white and green parts)
each
Dried Red Chiles, cut into 1-inch pieces with seeds shaken out
each
1. Prepare the Sauce
In a small bowl, combine ¼ teaspoon kosher salt, ½ teaspoon sugar, 2 teaspoons vegetarian oyster sauce, 2 tablespoons soy sauce, 1½ tablespoons pale rice vinegar, and ½ teaspoon potato starch. Stir until the mixture is smooth and well-blended.
2. Prepare the Napa Cabbage
Separate the leaves from the head of napa cabbage, trim off any tough ends, and slice the leaves into 1-inch-wide pieces. Place the cabbage stems in a bowl, sprinkle with 1 teaspoon kosher salt, and set aside for 20 minutes. Rinse the stems thoroughly under cold water and squeeze out any remaining moisture.
3. Heat the Wok
Heat a wok over medium-high heat until a bead of water evaporates within 1 to 2 seconds of contact. Add 2 tablespoons of vegetable oil.
4. Stir-Fry Aromatics
Add the minced garlic, scallion, and dried red chiles to the wok. Stir-fry for about 30 seconds until the garlic and scallion release their fragrant oils and the chiles begin to darken slightly.
5. Cook the Cabbage Stems
Add the salted cabbage stems to the wok and stir-fry for about 1 minute until they are hot and crisp-tender.
6. Add Cabbage Leaves
Add the cabbage leaves and continue stir-frying for another 30 seconds until they soften and wilt slightly.
7. Add Sauce
Pour the prepared sauce over the cabbage in the wok. Cook, stirring and folding the cabbage to ensure it’s evenly coated. Continue cooking until the cabbage stems are slightly translucent and the leaves are thoroughly coated with the thickened sauce.
8. Adjust Seasoning and Serve
Remove the stir-fry from the heat. Taste and add more salt if necessary. Transfer the dish to a serving plate and enjoy your tangy sesame napa cabbage stir-fry.
Add thinly sliced chicken, beef, tofu, shrimp, or tempeh to the stir-fry. Cook the protein first, set it aside, and then add it back into the pan with the sauce to finish cooking with the cabbage.
Add thinly sliced tofu, tempeh, or chicken for a protein-packed variant. Make sure to marinate the protein in a bit of soy sauce, garlic, and ginger beforehand to infuse it with flavor.
Incorporate Szechuan peppercorns and dried red chilies for a numbing heat. Swap some of the soy sauce for a black vinegar or add a bit of hoisin sauce for depth.
Substitute half of the Napa cabbage with a mix of mushrooms such as shiitake, oyster, or maitake to create a deeply savory dish. This is also a great vegetarian or vegan option.
Add pineapple chunks and bell peppers. Adjust the sauce by increasing the vinegar and sugar to create a sweet and sour profile.
Maintain it throughout cooking for the characteristic wok hei flavor and to keep the cabbage crunchy.
Start with fresh Napa cabbage and high-quality sesame oil and soy sauce for the best flavor.
Adjust the tang from vinegar with soy sauce and sugar to achieve a harmonious balance.
Prepare all ingredients before you start cooking to avoid overcooking any component.
Avoid overcrowding the pan to prevent steaming and maintain stir-fry texture.
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