Napa Cabbage Stir-fry (Suan La Bai Cai)
This Napa Cabbage Stir-fry (Suan La Bai Cai) is a classic Chinese home-style recipe. It combines the refreshing tang of vinegar, the mild heat of dried chili peppers, and the crisp texture of cabbage stems. Simple seasonings bring out rich flavors, making it a light yet flavorful side dish, perfect to pair with rice or as part of a larger meal.
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While this dish may seem simple, achieving the perfect balance of crisp texture and tangy, spicy flavors requires a few key techniques. Let’s walk through some essential tips to ensure your dish turns out just right.
1.Choosing and Substituting Ingredients:
Napa Cabbage Stems: Look for firm, fresh stems with a pale green color and no blemishes. If you can't find Napa cabbage stems, use celery or the tender inner leaves of regular cabbage as substitutes. Both offer a similar crunch, though the flavor will vary slightly.
Dried Chili Peppers: These provide a mild heat. You can find them in most Asian grocery stores. Choose based on your preferred spice level. If you prefer a milder dish, use red bell peppers for color without the heat.
Chinese Black Vinegar: This adds depth and acidity to the dish. If unavailable, use rice vinegar or apple cider vinegar, though the flavor will be lighter. You can adjust by adding a bit more to taste.
2.Cooking Tools and Substitutes:
Wok or Large Skillet: A wok works best for stir-frying due to its high heat retention and even cooking. If you don’t have a wok, a large skillet or even a cast iron pan will work well—just make sure the heat distributes evenly across the surface.
High Smoke Point Oils: For stir-frying, use oils with a high smoke point like vegetable oil or peanut oil. Avoid olive oil, which can burn at high temperatures and affect the flavor.
3.Controlling Heat and Cooking Time:
Stir-Fry Over Medium-High Heat: Cooking over medium-high heat ensures the cabbage stems retain their crunch while releasing the aroma of the spices. Cooking at lower heat may cause the cabbage to release water, leading to a mushy texture, while too high heat can burn the seasonings.
Cook Time: Cabbage stems should be cooked for 2-3 minutes to achieve a tender yet crunchy texture. Overcooking will make them too soft and reduce their vibrant flavor.
4.Flavor Balancing Techniques:
When to Add Vinegar: Add the vinegar at the end of cooking and stir quickly. This preserves its tangy flavor without it evaporating from the heat. Adding vinegar too early can result in a loss of acidity.
Sugar and Vinegar Balance: The balance of sweet and sour is key. Sugar not only enhances the flavor but helps mellow the vinegar's sharpness. If you prefer less sourness, slightly increase the sugar or reduce the vinegar to find the perfect balance.
5.Thickening the Sauce (Cornstarch Slurry):
Cornstarch to Water Ratio: For a light sauce, use 1 teaspoon cornstarch mixed with 2 teaspoons water. This creates a smooth, glossy sauce that lightly coats the cabbage. If you use too much cornstarch, the sauce will become too thick and gummy, so adjust as needed.
Heat Control for Cornstarch: When adding the cornstarch slurry, lower the heat to medium to prevent clumping, and stir continuously until the sauce thickens, about 1 minute.
6.Finishing with Oil and Plating:
Adding a Gloss: Just before serving, drizzle a small amount of oil (about 1/2 teaspoon) to give the dish a nice sheen. This step is optional but enhances the presentation and flavor.
7.Garnishing and Serving:
Green Onion Garnish: A sprinkle of fresh green onions adds color and a fresh, mild flavor to the dish. If you're not a fan of green onions, try garnishing with cilantro or toasted sesame seeds for an equally attractive finish.
By following these tips, even a beginner can confidently cook a delicious, perfectly balanced spicy and tangy Napa cabbage stems dish. This quick and easy recipe is perfect for a midweek meal or as an addition to a larger feast.
8.More Delicious Napa Cabbage Recipes
If you enjoyed this dish, don't miss out on other easy and popular Napa cabbage recipes. They're perfect for your next dinner party or family meal!
INGREDIENTS
MAIN INGREDIENTS
- 200 g (7 oz) napa cabbage stems (about 1/2 of a medium head, leaves removed, stems cut into diagonal slices)
ACCESSORIES
- 1 small piece of ginger (about 1 inch, minced)
- 4 dried red chili peppers, cut into 1-inch pieces
- 1 tablespoon chopped green onions (for garnish)
SEASONINGS
- 1 teaspoon Sichuan peppercorns
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon light soy sauce
- 1 teaspoon Chinese black vinegar (or rice vinegar)
- 1 teaspoon cornstarch (dissolved in 2 teaspoons of water to make a slurry)
- 1 tablespoon vegetable oil (or any neutral oil)
- 1-2 tablespoons water (for cooking and sauce consistency)
DIRECTIONS
STEP 1
Prep the Cabbage Stems:
Cut 200 grams (about 7 oz) of napa cabbage stems into diagonal slices, roughly 1/4 inch thick. Set aside. Mince 1 inch of gingerc. Cut 4 dried red chilies into 1-inch segments, and prepare 1 teaspoon of Sichuan peppercorns.
STEP 2
Heat the Oil:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, add 1 teaspoon of Sichuan peppercorns and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
STEP 3
Add Aromatics:
Add the minced ginger, and dried red chili peppers to the pan. Stir-fry for another 30 seconds until the ginger release their aroma, and the chilies turn a bit darker.
Tip:
Adjust the number of chilies to your preferred heat level. You can remove the seeds for less spice.
STEP 4
Stir-Fry the Cabbage Stems:
Add the cabbage stems to the pan, and stir-fry for 2-3 minutes until the cabbage becomes slightly softened but still crunchy, and the aroma intensifies.
STEP 5
Season and Add Vinegar:
Sprinkle in 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon light soy sauce. Stir everything together for 30 seconds to mix the seasonings evenly. Then, add 1 teaspoon of Chinese black vinegar (or rice vinegar) and stir-fry quickly to combine, for another 30 seconds.
Tip:
Adding the vinegar at this point gives the dish a nice tangy punch. Make sure to stir quickly to prevent it from evaporating too fast.
STEP 6
Thicken the Sauce:
Pour in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons of water) and 1-2 tablespoons of water, stirring constantly as the sauce thickens and coats the cabbage. This should take about 1 minute.
STEP 7
Finish with Oil and Garnish:
Drizzle a small amount of oil (about 1/2 teaspoon) over the dish to give it a glossy finish. Stir it in, then transfer the dish to a serving plate.
STEP 8
Garnish and Serve:
Sprinkle the dish with chopped green onions, and serve hot.
Recipe analyzer
- Recipes: Napa Cabbage Stir-fry (Suan La Bai Cai)
- Main Ingredients:4
- Servings per recipe:1
- Servings size:387 g
-
Energy (calories)：136 kcal
-
Protein：6.52 g
-
Fat：0.71 g
Why gray?
-
Carbohydrates：32.11 g
-
Protein: 12%16 kcal
-
Fat: 4%6 kcal
-
Carbohydrates: 84%115 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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