Stir Fried Napa Cabbage (Chinese Restaurant Style)
2-4 Servings
Prep Time: 10 min
Cook Time: 15 min
Total time: 25 min
Adapted from pickled plum
Napa cabbage quintessentially shines in this easy, one pan recipe. With savory, smoky, umami flavors, this Asian-inspired side easily becomes a main course when paired with rice and a protein of your choice.
Ingredients
2 tablespoons of a neutral oil of your choice (like avocado oil or grapeseed oil)
2 garlic cloves, minced
1/2 large napa cabbage (about 2 pounds), sliced into bite size pieces
2 small or one large carrot sliced into strips
4 tablespoons oyster sauce
2 tablespoons soy sauce (can be substituted for liquid aminos)
2 tablespoons potato starch or cornstarch mixed with 6 tablespoons water
2 tablespoons sesame oil
Salt and ground white pepper, to taste
Instructions
Stir fry the vegetables. Place a large skillet over high heat and wait 1 minute. When the pan is hot, add the oil and swirl it to coat the surface evenly. Add cabbage and carrots and stir fry for 8 minutes
Add the garlic and sauce. Add oyster sauce, soy sauce and garlic– cook for 2 minutes
Stir in the slurry. Next, add the potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
Season and serve. Add the sesame oil, stir well and turn the heat off. Season with salt and ground white pepper and serve.
Notes
You can keep leftovers of this napa cabbage stir fry covered in the fridge for up to 3 days
