Description
This Oil Free Asian Sour Napa Cabbage Stir Fry is a breezy Chinese-inspired dish that highlights the bright, punchy-sweet-sour notes of Chinese Black Rice Vinegar.
Ingredients
Scale
Base Ingredients:
- 2 lbs. sliced Napa Cabbage, divided *
- 1 medium carrot, julienned
- 1/3 cup water
Dressing Ingredients:
- 2 Tablespoons [Chinkiang] Chinese black vinegar *
- 2 Tablespoons reduced-sodium tamari *
- 1 to 2 Tablespoons pure maple syrup (+/-)
- 1 teaspoon tahini
- 1 teaspoon minced garlic (+/-)
- 1 teaspoon minced ginger (+/-)
- Pinch to ¼ teaspoon crushed red pepper flakes (+/-)
- 1 Tablespoon cornstarch (or arrowroot powder)
Other Ingredients:
- 6 to 8 green onions, sliced
- 1 Tablespoon toasted sesame seeds
- Sprinkle sea salt (finishing)
Instructions
- Begin by discarding any damaged outer leaves of the Napa cabbage. The thicker white portions of the cabbage cut at a 45-degree angle into 1-inch pieces and place in a bowl. Cut the green portion of the cabbage into 2-inch pieces, and place in a separate bowl. Set aside.
- Place all the Dressing Ingredients into a small bowl, whisk to combine, set aside.
- In a large skillet, (preheating the skillet to high heat) place all the Base Ingredients, [the thicker white napa cabbage pieces only] and carrots with 1/3 cup water, sauté while stirring constantly over high heat for 3 minutes. Watch the water carefully, you don’t want a lot of water, but you don’t want the pan to burn.
- Then throw in the green pieces of napa cabbage and the Dressing Mix, stirring constantly, sauté for 2 minutes.
- Remove the skillet from the heat, stir in the green onions and toasted sesame seeds. Allow to sit for several minutes to allow the cabbage to soak up the liquids.
- Sprinkle individual servings with sea salt, more toasted sesame seeds and sliced green onions.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 2 to 3