Stir-Fried Napa Cabbage

Ingredients

• napa cabbage — 400 g (about 1/4 head)
• garlic — 3 cloves, sliced
• dried chilies — 2-3 pieces (optional)
• white vinegar — 1.5 tbsp
• soy sauce — 1 tbsp
• salt — 1/2 tsp
• sugar — 1/2 tsp
• cooking oil — 2 tbsp

Steps (beginner-friendly)

1. Tear the cabbage leaves into bite-size pieces with your hands (tearing, not cutting, gives better texture). Separate the thick white stems from the leaves.
2. Heat 2 tbsp oil in a wok over high heat. Add garlic slices and dried chilies; stir 15 seconds until fragrant.
3. Add the thick white stem pieces first and stir-fry 1 minute — they take longer to cook than the leaves.
4. Add the leafy parts and keep tossing on high heat for 1-2 minutes until they wilt but stay crisp.
5. Pour 1.5 tbsp vinegar around the edge of the wok (it sizzles and gets more fragrant), then add 1 tbsp soy sauce, 1/2 tsp salt, and 1/2 tsp sugar.
6. Toss quickly 20 more seconds — do not overcook or it turns soggy.
7. Serve immediately while hot and crisp.