Napa cabbage is in season now, and I like to share a super-easy, scrumptious technique to stir-fry it with a hot-and-sour taste.

It’s now the season for cabbage. There’s an historical Chinese language knowledge that speaks bu shi bu shi (不时不食) – “don’t eat what’s not in season.” Among the finest examples of this philosophy is frost-kissed cabbage in my hometown on the mountain.

Each winter, when temperatures drop, cabbage is in a survival mode. The cabbage plant converts saved starches into pure sugars to guard it from ice injury. So the very first thing we did after a morning frost was to reap the cabbage within the yard.

It’s a candy reminiscence. Every time I prepare dinner cabbage in winter, it brings me again to that joyful second. Anyway, now it’s one of the best ways to take pleasure in cabbage in winter, and in in the present day’s recipe, we’ll make a stunning hot-and-sour cabbage. This can be a super-easy recipe with a sizzling, bitter, and fragrant taste that may increase your urge for food.

Prepare dinner’s Be aware

You possibly can substitute dried chili peppers with contemporary Thai peppers for a brisker style. They could style barely totally different, however each are good.

Components

• 1/2 head Napa cabbage, leaf half eliminated
• 3 tbsp. cooking oil, advocate lard + vegetable cooking oil
• 5 cloves of garlic
• 3-5 dried chili pepper or 1 tbsp. chili flakes

The sauce

• 1tbsp. mild soy sauce
• 1 tbsp. darkish vinegar
• 1/2 tsp. salt
• 1/4 tsp. sugar
• 1 tbsp. Oyster sauce, if you happen to choose a vegan model, skip oyster sauce and add one other 1/4 tsp.salt
• 1 tsp. sesame oil

Step by Step

The way to reduce the cabbage

First, reduce the cabbage in half. Then use the rolling reduce method -one half flat-side down. Make a diagonal reduce, then roll the cabbage 1 / 4 flip and make one other diagonal reduce. Maintain shifting and reducing. This creates irregular, chunky items with tons of floor space.

The very best a part of this dish is the cabbage stem. So you possibly can take away the additional leaves and save them for soups or noodles. Wash properly and drain totally.

Warmth the wok, then add oil and fry the garlic and dried chili pepper till fragrant.

Place the cabbage in, fry for about 1 minute over excessive warmth, then add salt, sugar, mild soy sauce, vinegar, and oyster sauce. Rapidly combine every little thing properly. Serve sizzling.