Tangy Soy-Glazed Napa Cabbage Stir-Fry

1. Make the sauce

In a small bowl, stir together ¼ teaspoon of kosher salt, ½ teaspoon of sugar, 2 teaspoons of vegetarian oyster sauce, 2 tablespoons of soy sauce, 1½ tablespoons of pale rice vinegar, and ½ teaspoon of potato starch.

2. Prepare the Napa cabbage

Separate the leaves and trim off any tough parts. Slice the stem into 1-inch-wide pieces and cut the leafy parts into 1-inch strips. Sprinkle 1 teaspoon of kosher salt over the cabbage stems, set them aside for 20 minutes to draw out moisture, then rinse and squeeze them gently to remove excess water.

3. Heat the wok

Heat a wok over medium-high heat until a drop of water evaporates in 1-2 seconds, ensuring it is hot enough.

4. Stir-fry the aromatics

Add 2 tablespoons of vegetable oil, swirling it to coat the wok. Immediately add the minced garlic, scallion, and dried red chiles. Stir-fry these aromatics for about 30 seconds until they release their fragrance.

5. Cook the cabbage stems

Add the cabbage stems to the wok and stir-fry them for about 1 minute until they are hot.

6. Cook the cabbage leaves

Add the cabbage leaves and continue stir-frying for another 30 seconds until they soften.

7. Add the sauce and finish

Pour in the prepared sauce, stirring and folding continuously to coat the cabbage evenly. Cook until the stems are translucent and crisp-tender, which should take just a few minutes. Remove the wok from the heat and transfer the stir-fry to a serving dish. Serve immediately while it's hot.