Ingredients

• Sauce

  • 1 tsp (4 g) sugar

  • 1 tbsp (15 ml) light soy sauce

  • 2 tbsp (30 ml) black, balsamic, or Chinkiang vinegar

• Stir-Fry, first

  • 2 tbsp (30 ml) peanut, rice bran, or other neutral oil

  • 3 garlic cloves (8 g), minced

  • 2 small dried hot chiles (thai, arbol, japones, etc), cut into 1/2" pieces

  • 1" ginger root, skinned and sliced (optional)

• Stir-Fry, second

  • 1 lb mushrooms (optional), sliced

  • 1 small napa cabbage (1 lb / 450 g), cored and cut into 1.5" - 2" squares

  • salt

Directions

1. Heat wok over high heat until lightly smoking

2. Add oil and swirl to coat.

3. Add garlic, dried chiles, and ginger (optional) and stir-fry till aromatic (~ 10 secons)

4. Add optional mushroms and stir-fry until lightly browned (~4 minutes).

5. Add cabbage and stir-fry until wilted but still crispy (~2 minutes).

6. Add sauce in around the edges of the wok and stir-fry until the sauce is almost dry and greens are tender-crisp (~ 1 minute).

7. Salt to taste and serve

References

• The Wok, by J Kenji Lopez-Alt

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