Sweet and Sour Napa Cabbage

Introduction

Napa cabbage is torn by hand into bite-sized pieces, quickly stir-fried over high heat, then finished with a sweet-and-sour sauce for a crisp, tangy dish that shows up on Northeastern Chinese dinner tables all the time. It's fast and simple — usually just a few minutes from pan to plate — and cooking over high heat the whole way through keeps the cabbage nice and crunchy. The sweet-and-sour flavor is appetite-opening enough that even kids who usually avoid vegetables often ask for seconds.

Nutrition Highlights

• Napa cabbage is mostly water, very low in calories, and rich in vitamin C and dietary fiber
• Quick stir-frying limits the time vegetables spend exposed to high heat, helping preserve more of their vitamins
• The vinegar in the sauce stimulates stomach acid production, supporting appetite and digestion
• Tearing rather than cutting the cabbage leaves rougher edges that hold the sauce better

Tips

• Tearing the cabbage by hand instead of cutting it with a knife helps the sauce cling better, since torn edges are rougher
• Keep the heat high and work fast throughout so the cabbage doesn't release water and turn soft
• Adjust the sugar-to-vinegar ratio to taste — add a bit more black vinegar if you like it tangier