sichuan napa cabbage

This hot and sour napa cabbage stir-fry recipe has just the right amount of spice and tang. It comes together on the stove in 5 minutes and it's perfect with steamed rice.

Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)

soy sauce

Chinese black vinegar

sugar

oyster sauce

cornstarch

water

canola oil ((or vegetable oil))

garlic ((smashed and chopped))

chilies

scallion ((chopped))

napa cabbage ((450 grams, bai cai, stems only, sliced at an angle))

Salt ((to taste))

Start by making the sauce by mixing together all the sauce ingredients until the sugar is dissolved. In another small bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry. Set aside. (Remember, cornstarch settles quickly, so remember to stir the slurry again before adding it to the dish later).

Heat the oil in a wok over medium low heat. Add the garlic, chilies, and scallions, and cook for 1 minute. Add the cabbage and turn up the heat to high. Stir-fry for 2 minutes.

Now add the prepared sauce and cook for another minute. Season with salt to taste (though you may not need it, as the soy sauce is pretty salty). Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce is thickened. Serve with steamed rice.

Top 1 sichuan napa cabbage recipes from across the web

The most viewed sichuan napa cabbage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sichuan Napa Cabbage Stir-fry (Suan...

Top 1 sichuan napa cabbage recipes from across the web

The most viewed sichuan napa cabbage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sichuan Napa Cabbage Stir-fry (Suan...

The most viewed sichuan napa cabbage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine