Entree: China – Northeast Dongbei – 东北炒白菜 ➤ Dōngběi chǎo báicài (Quick wok-stirred Northeast Chinese cabbage flavored with garlic, scallion, soy and a splash of vinegar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

- 1 medium Napa cabbage, approx. 2 lb (900 g)
- 3 tbsp (45 ml) vegetable oil
- 4 garlic cloves, minced
- 3 scallions, white and light green parts sliced on the diagonal
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar (Chinkiang) or rice vinegar
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (2.5 g) fine salt, or to taste
- 1/4 tsp (1 g) white pepper (optional)
- 1 tsp (5 ml) sesame oil
- Optional: 1 tsp (3 g) cornstarch mixed with 2 tbsp (30 ml) water for a light glossy sauce

Instructions

1. Trim the cabbage core, then slice the leaves into 1–1.5 inch (2.5–4 cm) wide strips. Rinse and drain well.
2. Heat a wok or large skillet over high heat until very hot, then add vegetable oil and swirl to coat.
3. Add minced garlic and sliced scallion whites; stir-fry briefly until fragrant, about 10–15 seconds.
4. Add the cabbage in a single layer as much as possible; stir-fry quickly, tossing and turning to wilt evenly. Cook 4–6 minutes until the cabbage is tender-crisp.
5. Push the cabbage to the side of the wok and add soy sauce, sugar, and white pepper; toss everything together. If using, add the cornstarch slurry and stir just until the sauce thickens and coats the leaves, about 30–45 seconds.
6. Finish with Chinese black vinegar and sesame oil, toss to combine, then adjust salt to taste. Sprinkle sliced scallion greens on top and serve immediately.