20 minutes
A quick and flavorful sautéed napa cabbage dish enhanced with the aromatics of scallions, ginger, and a spicy kick from chili crisp.
Napa Cabbage, sliced into 1-inch wide strips
cups
tablespoons
Scallions, thinly sliced, white and green parts separated
bunch
Ginger, peeled and finely chopped
tablespoons
Fresno Chili, finely chopped, seeds included for extra heat
each
Chili Crisp
to taste
1. Prep
Slice the napa cabbage into 1-inch wide strips, slice the scallions thinly separating the white and green parts, peel and finely chop the ginger to yield about a tablespoon, and finely chop one fresh chili, seeds and ribs included if you want more spice. If needed, agitate the cabbage in cold water to remove any sediment. Lift it out of the water to leave the sediment in the bowl and dry in a salad spinner or on a tray with paper towels.
2. Sweat Aromatics
Heat the oil in a large pan over medium heat. Once the oil shimmers, add the white parts of the scallions and the finely chopped ginger. Sauté them gently until they become fragrant and lose their raw edge.
3. Sauté Greens
Add the napa cabbage strips to the pan, stirring briskly to coat them with the aromatic oil. Cook until the cabbage is tender-crisp, showing a vibrant, bright color.
4. Finishing Ingredients
Sprinkle in the green parts of the scallions and drizzle with chili crisp to taste. Give everything a final toss to warm the new additions without losing their punch. Serve immediately.
. Add thinly sliced chicken, beef, or pork during the sautéing process for a meaty touch. . Tofu or tempeh can be a great addition for a plant-based protein boost. Sauté these first until golden before adding the vegetables.
. Instead of scallions, try using garlic, shallots, or leeks. They will infuse the dish with different nuances of flavor. . Adding ginger or lemongrass can provide an Asian-inspired twist to the dish.
Add some crumbled tofu, paneer, or tempeh for a protein-rich vegetarian option. If you're not vegetarian, a little bit of bacon or pancetta could add a savory, meaty element.
. Shrimp or sliced squid can be quickly sautéed before adding the Napa cabbage to the pan. They both cook fast and absorb the flavors of the aromatics and chili crisp beautifully.
. Substitute Napa cabbage with bok choy, Swiss chard, or spinach. These greens wilt nicely and have flavors that complement the sautéing process. . For a crunchier texture, try broccoli, asparagus, or green beans. They may require a slightly longer cooking time.
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