Hot Sour Napa Cabbage
Hot sour Napa cabbage is a delicious and comforting dish that originated in China. It is a popular dish that is known for its unique combination of hot and sour flavors, making it a favorite among many.
Ingredients
- 1 Head Napa cabbage
- 2 Tbsp Soy sauce
- 2 Tbsp Black vinegar
- 1 Tbsp Oyster sauce
- 1 Tbsp Cornstarch
- 2 1/2 Tsp Sugar
- 2 Tbsp Vegetable oil
- 1 Tsp Gochugaru Korean chile flake or more to taste
- 1 Tbsp Ginger-grated
- 1 Tbsp Garlic-minced
Instructions
- On the Napa cabbage discard the outer leaves that are bruised and browned. Remove 20 leaves or 1 1/2 lbs. Use the rest of the cabbage another time. It makes a great salad.
- Cut the white center portion out of each leaf. Cut into 1" pieces at an angle. Cut the greens into 2" pieces. Keeping them separated.
- Whisk soy, vinegar, oyster sauce, cornstarch and sugar together in a small bowl. Set aside.
- In a wok heat oil over medium heat and add in chili flake. Stir constantly until fragrant, about 30 seconds. Add ginger and garlic and cook for 1 minute.
- Add cabbage white portion and cook, stirring continuously until it turns translucent and browned. About 2 minutes. Add cabbage greens, stir and cook for 1-2 more minutes.
- Wishing soy mixture again before pouring over cabbage. Continue cooking and stirring until cabbage is evenly coated with sauce and sauce has thickened. Immediately serve.