Vinegar Cabbage (醋溜白菜) — Northeastern Sweet-Sour Stir-Fry

醋溜白菜

Vinegar Cabbage (醋溜白菜) — Northeastern Sweet-Sour Stir-Fry — a Chinese recipe, ready in about 15 minutes. Step-by-step instructions with photos.

Ingredients

• napa cabbage (center leaves)
• Chinkiang (black) vinegar
• white sugar
• light soy sauce
• garlic, sliced
• neutral cooking oil
• sesame oil

Instructions

1. Prepare cabbage. Tear napa cabbage into 5-cm pieces by hand, separating thick white stems from green leaves. Set aside separately — stems cook slower than leaves.
2. Heat wok on high. Add oil and swirl. Add garlic slices; stir 5 seconds until fragrant.
3. Add cabbage stems first. Stir-fry 1 minute on high heat until edges begin to soften but still crisp.
4. Add cabbage leaves. Pour vinegar and soy sauce along the wok wall. Toss vigorously for 30 seconds — the leaves should wilt but not turn to mush.
5. Sprinkle sugar, toss 15 seconds to dissolve and coat. Drizzle sesame oil, give one final toss, and plate immediately.