Vinegar-braised cabbage

Ingredients

• 1 piece Napa cabbage
• 3 tbsp Chinese black vinegar
• 1 tbsp Light soy sauce
• 1 tbsp Brown sugar
• 1 tsp Cornstarch
• 3 cloves Garlic
• 20 g Fresh ginger
• 4 pieces Dried red chiles
• 2 tbsp Peanut oil
• 1 tbsp Toasted sesame oil
• 2 tbsp Water
• to taste Salt

Method

1. Separate the Napa cabbage leaves, wash thoroughly, and cut into medium bite-sized pieces, making sure to separate the thick stems from the tender leafy greens. Set both parts aside separately.
2. Thinly slice the garlic and ginger. Cut the dried chiles into small segments, shaking out the seeds if you prefer milder heat.
3. In a small bowl, whisk together the black vinegar, soy sauce, sugar, cornstarch, and water until completely dissolved. Keep this sauce handy right by the wok.
4. Heat a wok or large skillet over high heat until lightly smoking, then pour in the peanut oil and swirl to coat the sides.
5. Add the dried chiles, garlic, and ginger to the hot oil and stir-fry briefly for just a few seconds until fragrant, without letting the garlic brown.
6. Add the cabbage stems first and stir-fry vigorously over high heat for about 1 minute, until they begin to soften slightly while retaining their crunch.
7. Toss in the tender cabbage leaves and continue stir-frying for 1 more minute, stirring constantly, until just wilted.
8. Stir the sauce to re-emulsify the cornstarch, then pour it around the hot sides of the wok. Stir-fry quickly to coat all the cabbage evenly until the sauce turns glossy and clings to the leaves.
9. Taste and adjust the seasoning with salt if needed, then finish with a drizzle of toasted sesame oil. Transfer immediately to a serving dish and serve piping hot.

Nutrition

Per serving

Energy

559.5 kcal

Protein

6.07 g

Carbohydrate

29.07 g

Fat

47.48 g

Fibre

6.96 g

Calcium

215.94 mg

Iron

2.43 mg

Magnesium

79.12 mg