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 — NortheasternLiaoning / Jilin / Heilongjiang home cooking.

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. (白菜帮呈半透明乳白，叶片翠绿带自然褶皱)
2. Heat wok on high. Add oil and swirl. Add garlic slices; stir 5 seconds until fragrant. (蒜片边缘微微金黄，满屋蒜香)
3. Add cabbage stems first. Stir-fry 1 minute on high heat until edges begin to soften but still crisp. (白菜帮边缘开始半透明，叶片仍保持翠绿)
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. (叶片塌软但仍保持完整形态，呈半透明翠绿色)
5. Sprinkle sugar, toss 15 seconds to dissolve and coat. Drizzle sesame oil, give one final toss, and plate immediately. (糖融化后酱汁变稠亮，包裹每片白菜)