Simple Sauteed Napa Cabbage with Easy Stir Fry Sauce
This is a delicious Napa Cabbage Stir Fry dish that is easy to whip up on a busy weeknight and is the perfect side to your favorite main dish.
Ingredients
- 3 tablespoons neutral cooking oil grape-seed, canola, or avocado oil
- ½ head of Napa Cabbage yields about 8 cups
- 3 Japanese Negi or spring onion ends trimmed and thinly sliced
- 3 cloves grated garlic
- 1 teaspoon grated ginger
- ¼ cup mirin Japanese cooking wine
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons brown sugar
- 2 teaspoons gochujang
- 2 teaspoons corn starch
Instructions
- Heat oil over high heat in a large skillet (not non-stick.) Add the chopped Negi or spring onion and cook until just softened, about 2 minutes. Add garlic and ginger, and cook, stirring constantly until fragrant and starting to brown, about 30 to 60 seconds.
- Stir in Napa cabbage (the skillet will be full.) Let cook about 2 minutes to allow the Napa to wilt.
- While the cabbage cooks, whisk together the mirin, rice vinegar, soy sauce, oyster sauce, brown sugar, gochujang, and corn starch. Stir until the corn starch is well combined into the sauce mixture.
- Once cabbage has begun to wilt, pour in the stir fry sauce and stir until the sauce begins to thicken. Simmer sauce for 3 to 5 minutes until thickened to desired consistency and the cabbage is coated in the sauce. Serve immediately.
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