Napa Cabbage (Dà Bái Cài 大白菜 in Chinese), can be eaten simply as a stir fry or in soups, dumplings and other dishes. The key to this recipe is less is more. Cooking it too much will make it soft and soggy and no one wants that! This meal is ready in under 5 mins @sarchakra
PREP TIME: 5 mins
COOK TIME: 5 mins
- Napa cabbage 1
- Vegetable oil 1 tbsp
- Ginger 1 tsp, grated
- Soy sauce 2 tbsp
- Chinese Five Spice 2 tsp
- Sesame oil 2 tsp
- Wash and wipe Napa cabbage clean. Cut into rings.
- Heat oil. Put in Napa cabbage rings. Saute on high heat for a couple of minutes turning halfway.
- Add grated ginger.
- Season with soy sauce and Chinese five spice. Remove from heat.
- Drizzle with sesame oil.
- Serve immediately.
Make sure to wipe the cabbage clean after washing so the leaves do not become soggy.
I did try to tie the cabbage with twine but they were not tied well so the plan to keep them as beautifully as I cut into rings didn’t last! I will try it tighter next time. However that doesn’t compromise the taste.
I serve the Napa Cabbage stir fry with jasmine rice and Green Curry Tofu.
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