Chinese Vegetarian Recipes

Sauteed Napa Cabbage with Whole Red Chili Peppers

Sauteed Napa Cabbage

Introduction:

Napa cabbage that is to be used in today’s recipe is a little bit different from the commonly-known Chinese cabbage or napa cabbage. The leaves are much slimmer and longer than the usual ones. The color is greener, too.

In addition, the overall shape of this kind is also thinner than the other. Without further ado, a picture will explain everything.

Long Napa Cabbage

I can not deny that the varieties of the Chinese cabbage are numerous. Although they all have their specific names in Chinese, I have searched in vain for the corresponding English names.

Therefore, I thought it would be better to make some description with the closest name.

Oh, if you find that there’s anything wrong with the names of vegetables that I use on this website, don’t hesitate to point them out for me. Thanks.

Ingredients:

Long napa cabbage: 250 g (or one medium-sized)

Garlic cloves: 3

Small red chili pepper: 2 (Remember: The smaller and sharper that the red chili peppers are, the spicier they are supposed to be.)

Seasonings:

Vegetable oil: 1 tablespoon

Soy sauce: 1 teaspoon

Salt: 1/4 teaspoon

Sesame oil: 1/4 teaspoon

Preparation Work:

1. Rip the leaves off from the napa cappage stems with hands, wash them and cut them into pieces that are 5 centimeters long;

2. Peel the garlic cloves and break them up by patting them with the side of the knife;

3. Wash the red chili peppers clean;

Cooking Steps:

1. Preheat the oil in the wok;

2. When the oil is 70% hot, drop the broken garlic cloves in;

3. When the garlic flavor sets off, add the chili peppers and the napa cabbage pieces into the wok together;

4. Stir fried until the napa cabbage pieces are softened (Spray some water along the edge of the wok if necessary when the wok is becoming dry with heat. This way, the leaves will not get burnt.);

5. Add in the soy sauce and salt, and stir a little bit before dropping some sesame oil onto the dish;

6. Dish out and serve.

Cooking Tips:

Drop the white part of the leaves into the wok first because they are thick and difficult to get softened.

Or the white part of the cabbage leaves can be immersed into boiled hot water briefly in advance. If so, it will be unnecessary to stir-fry them long in the wok. All that is needed to do is blend them with what has been in the wok and other seasoning.