Why cook over high heat?

Napa cabbage in particular cooks fairly quickly - so you're looking to get it in and out of the pan while retaining some of the tender crunch in the stems and leaves. Stir frying over high heat means the vegetables are cooking quickly in just a little bit of oil. If you cook at low heat, you'll end up steaming the cabbage instead.

Why is my cabbage mushy?

Mushy cabbage can stem from a couple common cooking mistakes. The first of which is simply cooking it too long. The second is putting it into the pan with excess water on the leaves. After rinsing the cabbage, pat the leaves dry with paper towels or a kitchen towel for best results.

What part of a napa cabbage is edible?

From the outer leaves, its white veins, chunky core, and other leafy bits, all the parts of a napa cabbage are safe to eat.

Can I use olive oil instead?

Olive oil has a fairly low smoke point and quite a bit of natural, grassy flavor. This makes it a great oil to use in salads - and not a great oil for stir frying at high heat. For this recipe, use a neutral cooking oil like vegetable oil, avocado oil, grapeseed oil or peanut oil, etc.

Stir Fried Napa Cabbage (Chinese Restaurant Style)

Name: Stir Fried Napa Cabbage (Chinese Restaurant Style)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 tablespoon vegetable oil or salad oil; 1 garlic clove, minced; 1/4 large napa cabbage (about 1 pound), sliced into bite size pieces; 1 small carrot, sliced into strips; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon potato starch or cornstarch mixed with 6 tablespoons water; 1 tablespoon sesame oil; Salt and ground white pepper, to taste

Description

My smoky Chinese style stir fried napa cabbage always scratches that takeout itch. Ready in just 20 minutes from start to finish!

Ingredients

Scale

1 tablespoon vegetable oil or salad oil
1 garlic clove, minced
1/4 large napa cabbage (about 1 pound), sliced into bite size pieces
1 small carrot, sliced into strips
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon potato starch or cornstarch mixed with 6 tablespoons water
1 tablespoon sesame oil
Salt and ground white pepper, to taste

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Instructions

Stir fry the vegetables. Place a large skillet over high heat and wait 1 minute. When the pan is hot, add the oil and swirl it to coat the surface evenly. Add cabbage and carrots and stir fry for 4 minutes
Add the garlic and sauce. Add oyster sauce, soy sauce and garlic – and cook for 1 minute
Stir in the slurry. Next, add the potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
Season and serve. Add the sesame oil, stir well and turn the heat off. Season with salt and ground white pepper and serve.

Notes

You can keep leftovers of this napa cabbage stir fry covered in the fridge for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 189
Sugar: 1.6g
Sodium: 751.5mg
Fat: 14.1g
Saturated Fat: 6.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16.4g
Fiber: 0.8g
Protein: 3.7g
Cholesterol: 0mg