Mouth Watering Fried Napa
Whenever there is a craving for a hot vegetable dish around the house, I’d make this spicy Szechuan cabbage stir fry for my family. This recipe is easily doubled.
- 1 napa cabbage
- 3 tablespoons vegetable oil
- 3 garlic cloves
- 3 dried red chilis cut into pieces
- 1 teaspoon Szechuan peppercorns
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon Chinese vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Preparation time 10mins
Cooking time 15mins
Adapted from spicetheplate.com
Halve the cabbage with a knife and remove the core. Tear or slice the leaves into 3 inch pieces.
Whisk together the soy sauce, Chinese vinegar, sugar and salt in a small container.
Pour oil into a wok, add the dried red chilis and Szechuan peppercorns, turn to low heat and sauté for a minute or until fragrant.
Toss in the garlic and sauté until fragrant under low heat.
Add in the cabbage and turn to medium/high heat. Cook until soft.
Give the sauce a light stir and add to wok.
Cook for a minute under high heat or until the seasoning is evenly distributed.