Chinese Cabbage Recipe
Whip up a sizzling side in just 20 minutes with this Chinese Cabbage recipe! Crunchy napa, fiery chiles, and fresh green onions meld in this deliciously tangy stir-fry.
Servings: 4
Calories: 230kcal
Equipment
Ingredients
- 1 tablespoon corn starch
- 3 tablespoons oyster sauce sub hoisin for vegetarian
- 3 tbsp soy sauce
- 3 tablespoons Chinese black vinegar or balsamic
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 6 cloves garlic chopped
- 4 scallions sliced into 1" pieces
- 8 dried small red chiles
- 4 cups chopped Chinese Napa cabbage stems
- 2 cups chopped Chinese Napa cabbage leaves
Instructions
- In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside.
- In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar.
- Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions, and chilies; stir-fry for 60 seconds, until fragrant.
- Turn the heat up to high and add the cabbage stems. Sauté for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently.
- Stir the cornstarch mixture and add it to the pan. Stir-fry for 1 minute until the sauce has thickened. Serve hot.
Notes
Store leftover Chinese cabbage stir-fry in an airtight container in the refrigerator, where it will keep for up to 3 days. Freezing is not recommended as the cabbage will become soggy and lose its texture upon thawing.
To reheat, simply warm the stir-fry in a skillet over medium heat for a few minutes until heated through. Alternatively, you can use a microwave, but be sure to cover the dish and heat in short intervals.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 1166mg | Potassium: 1222mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2105IU | Vitamin C: 229mg | Calcium: 310mg | Iron: 3mg
