Takeout-Style Stir-Fried Napa Cabbage
A quick, flavour-packed stir-fried Chinese cabbage that’s even better than take-out.
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Servings: 2 personnes
Calories: 54kcal
Equipment
Ingredients
- 450 g Chinese cabbage cut into bite-size pieces
- 2 tablespoons neutral oil for cooking
- 1 clove garlic minced
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- White pepper to taste
- White sesame seeds for garnish
- Black sesame seeds for colour contrast
To thicken the sauce
- 1 tablespoon potato starch or cornstarch
- 6 tablespoons water
Procédé
- Cut the cabbage into bite-size pieces.
- Place a wok or large skillet over high heat and let it heat for 1 minute.
- Meanwhile, whisk the starch and water together in a small bowl to make a slurry.1 tablespoon potato starch, 6 tablespoons water
- When the wok is hot, add the oil and swirl to coat the surface evenly.2 tablespoons neutral oil
- Stir-fry the cabbage for 4–5 minutes.450 g Chinese cabbage
- Add the oyster sauce, soy sauce, and garlic; stir-fry for 1 minute.1 clove garlic, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce
- Pour in the slurry and cook, stirring, for about 1 minute until the sauce thickens.
- Drizzle in the sesame oil, toss to coat, and turn off the heat.1 tablespoon sesame oil
- Season with salt and white pepper, scatter over the sesame seeds, and serve immediately.Salt, White pepper, White sesame seeds, Black sesame seeds
Notes
Don’t overcrowd the wok—too much cabbage will steam instead of sear.
Nutrition
Calories: 54kcal | Féculents: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Graisses trans: 0.01g | Sodium: 76mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 716IU | Vitamin C: 61mg | Calcium: 176mg | Iron: 1mg
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