Hands-on Time: 10 min. Total Time: 10 min.
Rinse Napa cabbage leafs (6), Cut into 1 to 2″ pieces. Mix Vinegar (3T) + sugar (1T) for sauce. Heat pan/skillet, add Oil (1t), Napa cabbage. Cook for 3 mins. Add sauce, Stir to mix. Cook for another 3 mins. Done!
When we talk about Chinese or Asian cuisine, we hardly thought of any vegetables, especially leaf vegetables. But vegetable dishes are in fact the part of the everyday diet for people in Asia. There are lots of Asian vegetable dishes that are both nutritious and delicious. Napa cabbage is one of the Chinese vegetables that are readily available in American supermarkets. Here, I am providing a recipe with a simplified “sweet and sour sauce” tailored for Napa cabbage. The sauce is intended to be light, sour, with a touch of sweetness to give a refreshing taste that goes well with stir-fry Napa cabbage. This recipe can be applied to most of the leafy vegetables also. Give it a try! I’m sure you will enjoy it.
Adjusting the ratio of Vinegar: Sugar (2:1 or 3:1) to achieve the desired Sweet and Sour sauce
Wash the Napa cabbage leafs before cutting them into smaller pieces to preserve more nutrition.
No Need to add additional water, unless you like watery dishes. Napa cabbage contains lots of water and the water will be released during cooking. Add 1 to 2 T of water during cooking if you are using regular cabbage.
Going the Extra Mile (G.E.M.) – the small steps to take you dish to the next level
Stir-fry couple slices of ginger before adding the cabbage to add more flavors.
Add some rice wine (1 T) (i.e. Chinese cooking wine, Japanese Saka, ec) right before finishing stir-fry.
Add crushed red pepper flakes (1 – 2 pinches) to add a “kick” to the dish.
- Skillet or Pan (8 to 12”)
- Cutting board
- Large bowl for washing vegetable.
- Small bowl to make sweet and sour sauce
- Measuring Cups
- 1. Napa Cabbage ( 6 large leafs)
- 2. (Optional G.E.M.) Ginger root (2 slices)
Units: t = teaspoon, T = tablespoon, C = Cup.
*note* relative ratio is more important the absolute amount.
- Oil – 1 t (or a drizzle or two).
- Vinegar (white or rice vinegar) – 3 T
- Sugar – 1 T
- (Optional G.E.M.) Cooking wine (Sake is ok) – 1 T
- (Optional G.E.M.) Crushed red pepper flakes – 1 pinch.
In a small container, mix vinegar (3T) and sugar (1 T).This is the Sweet and sour sauce.
In a large bowl, rinse the Napa cabbage leafs with cold water.
On Cutting Board, Cut leafs into ~ 1 inch wide slices.
(Optional) Take a ginger root; slice 2 thin slices (~ 1/8 inch).
Put pan/skillet onto the stove, turn heat on Medium, and add oil (1t) and (Optional) ginger slices.
Add Napa Cabbage when ginger is lightly brown (~1 min), Stir it just couple times per minute. No Need to constantly stirring.
Add the sweet and sour sauce (Vinegar: Sugar = 3:1) after ~ 3 min. stir a couple of times, and let it cook for another 2 mins.
(Optional) Add rice wine (1T) from the side of the pan to add Aroma right before you turn off the heat.
(Optional) Add crushed red pepper flakes.
Turn the heat off and it’s ready to serve!