Spicy Stir-fry Chinese Cabbage
Chile paste adds heat to this stir-fry made with green onions and Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy).
- Serves: 4 persons
- 1pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
- 1large garlic clove
- 2green onion (spring onions)
- 2tablespoons vegetable oil (or peanut oil, for stir-frying)
- 2to 3 teaspoons chile paste (according to taste)
- 1tablespoon Chinese rice wine (or dry sherry or white wine)
- ½teaspoon salt
- ¼cup water
- 1teaspoon sugar
- Optional: 1 to 2 teaspoons soy sauce
- 1teaspoon cornstarch (mixed in 4 teaspoons water)
Step 1Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
Step 2Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
Step 3Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
Step 4Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
Step 5Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
Step 6Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.