Nappa Cabbage Recipe

Wash and cut cabbage

Rinse the napa cabbage under cold water, removing any damaged outer leaves. Trim the stem end and cut the head in half lengthwise, then slice each half crosswise into 1- to 1.5-inch wide ribbons. Place in a colander to drain.

Prepare other vegetables

Peel and julienne the carrot into matchsticks (about 1/8-inch thick). Trim and slice the green onions on a bias into 1/4-inch pieces, keeping white and green parts separate. Peel and finely mince the garlic. Peel and grate or finely mince the ginger.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, mirin (or honey), vegetable or chicken stock, salt, black pepper, and red pepper flakes. Taste and adjust seasoning — sauce should be slightly salty with a tang from the vinegar.

Make cornstarch slurry by stirring the cornstarch into the cold water until smooth; set aside.

Heat oil and aromatics

Heat a large skillet or wok over medium-high heat. Add the neutral oil. When shimmering, add the white parts of the green onion, minced garlic, and grated ginger. Stir-fry for 30–45 seconds until fragrant but not browned.

Add carrot and cabbage

Add the julienned carrot and sliced napa cabbage to the pan. Toss with tongs or a spatula to combine. Stir-fry for 2–3 minutes until the cabbage begins to wilt but still has some crunch.

Add sauce and simmer

Pour the prepared sauce into the pan and stir to coat the vegetables. Bring to a gentle simmer and cook 1–2 minutes so flavors meld and the cabbage softens further.

Thicken and finish

Give the cornstarch slurry a quick stir, then drizzle it into the pan while stirring. Cook for another 30–60 seconds until the sauce thickens and becomes glossy. Remove from heat. Stir in the sesame oil (if desired) and the green parts of the scallions.

Transfer the napa cabbage to a serving bowl or plate. Sprinkle toasted sesame seeds and extra sliced green onion over the top. Serve hot as a side dish with rice or alongside mains.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or stock to refresh the sauce.