I absolutely love this Napa cabbage stir fry because it’s a quick and easy way to pack a punch of flavor and nutrition into my meals, all while keeping things light and fresh. Plus, the delightful combination of garlic, ginger, and savory sauces makes me feel like a pro chef whipping up a delicious feast in just minutes!
I adore this stir-fry with Napa cabbage. While the dish may be simple in its construction, it positively bursts with flavor.
The Napa cabbage—sliced into tender strips—works wonderfully with the aromatic trifecta of garlic, ginger, and soy. The addition of green onions and sesame oil brings this side dish to life.
Ingredients
Napa cabbage: Low in calories and rich in fiber, provides digestive health support.
Garlic: Contributes a rich taste; is loaded with antioxidants, promotes cardiovascular health.
Ginger: Delivers a spicy punch; helps with digestive issues; reduces inflammation.
Soy Sauce: Salty and savory; imparts umami flavors.
Sauce of Oyster: Thick and rich; enhances sweetness and umami in dishes.
Sesame oil: Provides a nutty scent and contains beneficial fats.
Green onions: Crisp and fresh; a vitamin C powerhouse.
Ingredient Quantities
- 1 medium head of Napa cabbage, sliced into 1-inch strips
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken or vegetable broth
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes for heat
Instructions
1. Start by readying the Napa cabbage: take the medium-sized head and cut it into strips that are 1 inch wide and set them aside.
2. In a large wok or skillet, over medium-high heat, warm 2 tablespoons of vegetable oil until the oil is hot.
3. Add the hot oil to the minced ginger and garlic, stirring frequently to prevent their burning, until they are fragrant, about 30 seconds.
4. Place the Napa cabbage into the wok, and combine it with the garlic and ginger by tossing. Stir-fry this mixture for approximately 4 to 5 minutes until the Napa cabbage begins to soften.
5. Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil, making sure the cabbage is evenly coated.
6. Add 1 teaspoon of sugar to the cabbage and keep stir-frying, ensuring that the sugar thoroughly dissolves and combines with the sauces.
7. Pour in 1/4 cup of chicken or vegetable broth into the wok and steam the mixture for another 2-3 minutes until the cabbage achieves a tender-crisp state.
8. Add the sliced green onions and, if you want some extra heat, 1 teaspoon of red pepper flakes. Stir well to combine all the ingredients.
9. If necessary, adjust the flavor and seasoning with salt and pepper, remembering that the sauces might already provide enough saltiness.
10. Enjoy the Napa cabbage stir fry hot, garnishing it with sliced green onions if you like. Serve it as a side dish or over steamed rice.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cup
5. Large wok or skillet
6. Wooden spoon or spatula
7. Small bowl (for mixing oil, garlic, and ginger)
8. Tongs (optional)
9. Serving dish or bowl
FAQ
- Can I use a different type of cabbage for this recipe? Yes, you can use other types of cabbage like green cabbage or savoy, but the texture and flavor will differ slightly from Napa cabbage.
- Is it necessary to add oyster sauce? While oyster sauce adds a unique depth of flavor, you can substitute it with hoisin sauce or leave it out for a simpler taste.
- What is the best way to slice Napa cabbage? To slice Napa cabbage, first remove the outer leaves if damaged, then cut the cabbage in half lengthwise and slice into 1-inch strips.
- Can I make this recipe vegetarian? Absolutely! Use vegetable broth instead of chicken broth and omit the oyster sauce or use a vegetarian alternative.
- How can I make the stir fry spicier? To add more heat, increase the amount of red pepper flakes or incorporate fresh chili peppers to taste.
- What can I pair this stir fry with? This dish pairs well with steamed rice, noodles, or as a side to grilled meats or tofu.
- How long can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Substitutions and Variations
Canola oil and peanut oil are suitable substitutes for vegetable oil if you are looking to replicate its cooking properties.
Soy sauce: For a gluten-free option, use tamari. For a soy-free alternative, use coconut aminos.
Oyster sauce: Replace with a sauce similar in sweetness, such as hoisin, or go with a vegetarian oyster sauce made with mushrooms to keep it plant-based.
Chicken broth or vegetable broth: If necessary, you can use water, but it may slightly diminish the richness of flavor.
Sweetener: Use natural sweeteners like honey or maple syrup, adjusting to your taste.
Pro Tips
1. Control the Heat: When stir-frying, maintain a high but manageable heat. This ensures the cabbage cooks quickly and retains its crunch without becoming soggy.
2. Uniform Slicing: Cut the cabbage into uniform 1-inch strips to ensure even cooking. This helps the cabbage cook consistently and prevents some pieces from being over or underdone.
3. Prep Ahead: Have all ingredients prepped and ready to go before you start cooking. Stir-frying is a quick process, so having everything ready ensures a seamless cooking experience.
4. Flavor Layering: Consider adding a splash of rice vinegar or a squeeze of lime juice at the end for an extra layer of flavor and a touch of acidity that enhances the dish.
5. Texture Balance: For additional texture, toss in a handful of toasted sesame seeds or chopped nuts, such as cashews or peanuts, just before serving. This adds a nice crunch and complements the flavors.
Napa Cabbage Stir Fry Recipe
My favorite Napa Cabbage Stir Fry Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Measuring spoons
4. Measuring cup
5. Large wok or skillet
6. Wooden spoon or spatula
7. Small bowl (for mixing oil, garlic, and ginger)
8. Tongs (optional)
9. Serving dish or bowl
Ingredients:
- 1 medium head of Napa cabbage, sliced into 1-inch strips
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken or vegetable broth
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: 1 teaspoon red pepper flakes for heat
Instructions:
1. Start by readying the Napa cabbage: take the medium-sized head and cut it into strips that are 1 inch wide and set them aside.
2. In a large wok or skillet, over medium-high heat, warm 2 tablespoons of vegetable oil until the oil is hot.
3. Add the hot oil to the minced ginger and garlic, stirring frequently to prevent their burning, until they are fragrant, about 30 seconds.
4. Place the Napa cabbage into the wok, and combine it with the garlic and ginger by tossing. Stir-fry this mixture for approximately 4 to 5 minutes until the Napa cabbage begins to soften.
5. Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil, making sure the cabbage is evenly coated.
6. Add 1 teaspoon of sugar to the cabbage and keep stir-frying, ensuring that the sugar thoroughly dissolves and combines with the sauces.
7. Pour in 1/4 cup of chicken or vegetable broth into the wok and steam the mixture for another 2-3 minutes until the cabbage achieves a tender-crisp state.
8. Add the sliced green onions and, if you want some extra heat, 1 teaspoon of red pepper flakes. Stir well to combine all the ingredients.
9. If necessary, adjust the flavor and seasoning with salt and pepper, remembering that the sauces might already provide enough saltiness.
10. Enjoy the Napa cabbage stir fry hot, garnishing it with sliced green onions if you like. Serve it as a side dish or over steamed rice.
