Stir Fried Napa Cabbage
This recipe was given to me by my Chinese mother-in-law. I love Napa cabbage because it’s slightly milder and a little sweeter than regular cabbage. This is a recipe which is very quick and easy to do, and it makes a great side dish. You can also serve it over rice.
#Vegetable #Vegetarian #Vegan #Side dish
Stir Fried Napa Cabbage
This recipe was given to me by my Chinese mother-in-law. I love Napa cabbage because it’s slightly milder and a little sweeter than regular cabbage. This is a recipe which is very quick and easy to do, and it makes a great side dish. You can also serve it over rice.
#Vegetable #Vegetarian #Vegan #Side dish
Cooking Instructions
- 1
Chop the cabbage into large chunks.
- 2
Soak the cabbage in water and swish it with your fingers to remove and dirt or grit. Drain the water out.
- 3
Add the oil to a pan and fry the garlic over medium-low heat until it is fragrant and a little soft. Don’t let it brown. If your garlic is chopped finely this will only take about a minute or less.
- 4
Add the cabbage along with the rice wine, sesame oil, and soy sauce. Cover and let steam for about 5 minutes.
Pictured here is the Chinese rice wine that I use.
- 5
After five minutes, check the doneness of the cabbage. If it is not to your liking, continue to cook it for a few minutes more. Toss all of the cabbage leaves so that they are well coated by the sauce. You can add salt and pepper to taste at this time.
- 6
OPTIONAL: I add a few squirts of Bachan’s Japanese Barbecue Sauce. (This sauce can be used on veggies, meats, rice, noodles, etc. It’s kind of magical, honestly. It’s available online, but I found this bottle at Costco.)
- 7
Keep any leftovers in the refrigerator. They’ll keep for about 4 days.
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