Stir Fried Chinese Napa Cabbage

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   1.

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   Cut the napa cabbage into 1 1/2 wide strips.

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   Discard the end of the stem.

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   Keep the thicker stems on one side of the cutting board, and the thin leafy leaves on the other side.

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   2.

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   Heat a wok or large saute pan over medium-high heat.

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   Add the cooking oil and when hot, add the ginger and the garlic.

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   Cook for 15 seconds, until fragrant.

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   3.

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    Add the thick napa cabbage stems, stir fry for 30 seconds.

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    Pour in the soy sauce, broth (or water), and pinch of sugar.

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    Add in the rest of the leafy leaves into the pan.

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    Cover and cook for 2 minutes until cooked through.

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    The thick stems should be still a bit crunchy, the leaves softened.

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    4.

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    Drizzle with sesame oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.