Chinese home cooking is full of vegetarian fare that requires a quick toss in a hot wok, just like this sweet, savory, and slightly tart cabbage stir-fry. Green cabbage retains its crunch, while earthy black vinegar—a must-get for this recipe and a pantry all-star for those who love Chinese cooking—does the heavy lifting for flavor. Chinese cabbage stir-fry is best-known in the US as a Sichuanese dish, packed with heat and tingle.
Though my pregnancy acid reflux had tamed, I needed a dish I could eat over and over again without overwhelming my digestive system. If you’re not nursing a tender tummy, feel free to increase the number of chiles, and/or add crushed garlic along with it. The high-heat technique means it cooks in less than 10 minutes, so even if you’re not in need of more fiber, this cabbage is ready to be a weeknight staple. Eat it with white rice.
Dinner Main Dairy-Free Gluten-Free Nut-Free Vegetarian Vegan Chinese Stir-Fry Green Cabbage
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