Recipes › Napa Cabbage › Chinese Hot and Sour Napa Cabbage
Chinese Hot and Sour Napa Cabbage
A classic Sichuan stir-fried napa cabbage dish with dried chilies and black rice vinegar. The cabbage is cooked fast on high heat, retaining a pleasant crunch while absorbing the sweet, sour, and spicy sauce. A quick weeknight side that pairs brilliantly with rice.
Napa Cabbage is usually ready June to November. More napa cabbage recipes, or see what to sow this month where you are.
Ingredients
- 28 oz napa cabbage, cut into 2-inch squares
- 6 dried red chilies
- 1 tsp Sichuan peppercorns (optional)
- 4 cloves garlic, minced
- 2 tbsp black rice vinegaror rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 3 tbsp vegetable oil
- 1 tsp sesame oil
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Mix together the soy sauce, vinegar, and sugar in a small bowl. Set aside.About 1 min
- Heat vegetable oil in a wok over high heat. Add the Sichuan peppercorns and dried chilies. Fry for 30 seconds until fragrant. Add garlic, cook 30 more seconds.About 2 min
- Add the napa cabbage. Stir-fry on high heat for 4-5 minutes until the cabbage is just wilted but still has some crunch.About 5 min
- Pour in the sauce and toss for 1 minute. Drizzle with sesame oil. Serve immediately.About 1 min
Tips
- High heat the whole time — napa cabbage releases a lot of water and needs the heat to evaporate it quickly.
- The Sichuan peppercorns add a unique numbing quality — add them if you can find them.
Ring the changes
- Add thinly sliced firm tofu with the cabbage for a protein-rich version.
- Use apple cider vinegar if black rice vinegar is unavailable.
Keeping it
Best eaten immediately. Reheats well for up to 2 days.
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22 min · easy · Napa Cabbage
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