Vinegar-Glazed Cabbage
A classic homestyle dish, tangy and slightly sweet, with crisp and tender cabbage. Quick and easy, it perfectly accompanies steamed rice.
Ingredients
9 items- Napa cabbage heart 300g
- Dried red chilies 3-4
- Garlic 3 cloves
- Aged vinegar (or rice vinegar) 2 tbsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Cornstarch 1 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Wash the cabbage heart, slice the stems diagonally into thin pieces, cut the leaves into chunks, and keep stems and leaves separate.
In a small bowl, mix vinegar, soy sauce, sugar, salt, and cornstarch slurry. Stir to combine.
Heat oil in a wok over medium heat. Add dried chilies and garlic, stir-fry over low heat for about 30 seconds until fragrant, being careful not to burn.
Turn heat to high, add cabbage stems. Stir-fry quickly for about 1 minute until translucent and slightly charred on edges.
Add cabbage leaves, continue stir-frying over high heat for about 30 seconds until leaves wilt.
Pour the prepared sauce along the edge of the wok. Stir-fry rapidly for about 20 seconds until the sauce thickens and coats the cabbage.
Immediately transfer to a plate and serve hot.
Tips
Use high heat throughout for a crisp texture. Pour vinegar-based sauce along the wok edge to release aroma. Adjust chilies to taste.
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