sichuan-nappa-cabbage-stir-fry

🥘 Ingredients

• Chinese cabbage 450 gr // Stems only, sliced at an angle
• light soy sauce 4 tsp
• Chinkiang vinegar 1 tbsp
• sugar 2 tbsp
• oyster sauce 1 tbsp
• cornstarch ½ tbsp
• water 1 tbsp
• vegetable oil 2 tbsp // or sunflower oil
• garlic 4 cloves // smashed and sliced
• dried red chilies 3-6 // deseeded and sliced
• spring onions 1 // sliced
• salt to taste

1. 1

   Only use the stems of the Chinese cabbage as they're drier; cut the leaves and leave them for another dish. Slices the stems on a 45 degree angle, so that there's enough surface to absorb the sauce later. Prepare all other ingredients. In a bowl, mix the light soy sauce , Chinkiang vinegar , sugar and oyster sauce until the sugar is dissolved. In another bowl, dissolve the cornstarch , in 1 tbsp water to make a slurry. Set aside. Heat vegetable oil in a wok over medium low heat. Add the garlic , dried red chilies , and spring onions and cook for 1 minute. Add the cabbage and turn the heat to high. Stir-fry for 2 minutes. Add the prepared sauce and cook for another minute. Season with salt to taste. Stir in the cornstarch slurry and stir-fry for one more minute, until the sauce has thickened. Serve with steamed white rice and other dishes.