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Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is delectable, yet very simple to cook.

Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)
👥2 servings
⏱️7 minutes

Tags

chineseside dishchinese cabbagewei guoredhousespice.comauthenticspicy
1smallNapa cabbage (Chinese cabbage)(about 450 g/1 lbs)
1½tablespoonblack rice vinegar(see note 1)
1tablespoonlight soy sauce
½teaspoondark soy sauce(optional)
1tablespoontapioca starch(or cornstarch)
1pinchsalt
1pinchsugar
1tablespoonwater
1tablespooncooking oil
4clovesgarlic(minced)
6driedchilies, cut in sections(or to taste, see note 2)
1stalkscallions(finely chopped)

Instructions

Prepare the cabbage

Separate the leaves of the Napa cabbage. Lay one leaf flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle (please refer to the image in the post above). Repeat to finish the rest.

Mix the sauce

In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.

Stir-fry the dish

Heat up a wok over high heat until it starts to smoke. Pour in oil then add garlic and dried chilies. Fry until fragrant (do not burn).

Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.

Give the sauce a good stir then pour into the wok. Add scallions. Mix well. Remove from the heat once the sauce thickens. Serve immediately.