Stir-Fried Napa Cabbage with Ginger
Makes 4 servings
From Japanese Cookbook for Beginners
1 tsp potato starch
1 tsp water
½ small (1 ¼ lb | 600g) napa cabbage
4 Tbsp avocado oil, divided
⅓ tsp salt
1-inch section ginger, peeled and cut into ⅛ inch slices
1 Tbsp shoyu
1 tsp rice vinegar
In a small bowl, stir together the potato starch with water and set aside.
Cut the cabbage half crosswise into 1 ½-inch sections. Separate the white stems from the leafy light green ends.
In a large skillet, heat 3 Tbsp of oil over medium-high heat. When the oil is hot, add the white cabbage stems and stir-fry until translucent, about 6 mins.
Add the leafy greens and stir to coat with oil. Add the salt and stir to combine. Stir-fry until the cabbage is soft and the moisture has released, about 5 mins. If the cabbage is watery, place it in a sieve to drain. If not, set aside on a large plate.
Heat the remaining 1 Tbsp oil in the same pan over medium heat.Add the ginger and cook until fragrant, about 1 min. Add the shoyu and vinegar, then return the cabbage to the pan and stir to incorporate well.
Once combined, take the small bowl with the potato starch mixture and stir with your finger to mix the slurry before drizzling over the cabbage. Moving quickly, incorporate and cook until the sauce has thickened and serve.
