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Serves 2 generously

A CookTale

This Cabbage dish is quite tricky. Unless it’s highly seasoned, it borders on boredom. To avoid that, try to take an occasional taste as you’re stir frying at the wok. This dish improves with age, so the next day leftovers provide a tasty lunch time nibble with a tang.


1 lb of Napa Cabbage
1 tsp of Salt
1 TB of Peanut Oil
1 TB of Ginger (shredded)
1/4 Cup of Rice Vinegar
1-1/2 TB of Sugar
2 Scallions (chopped)
1 TB of Cilantro, (if available, chopped)
1/2 tsp of Chili Oil (or to taste)
1/2 TB of Sesame Oil


1. Split the Cabbage in two. Remove the core & cut it into roughly 1″ X 4″ slices.

2. Place the prepared Cabbage on large plate or bowl, toss with Salt & cover with paper towels.
Place a heavy, flat weight over the toweling & let it stand for 2 hours. Squeeze as much liquid as you can to drain the Cabbage.

3. In the wok heat TB of Peanut Oil, add the Cabbage & stir-fry until it has become very tender. Remove to a large bowl & set aside.

4. Return the wok to high heat & stir-fry the Ginger in the Peanut Oil, adding more if required. Then turn off heat. Add the Rice Vinegar & the Sugar. Return the heat to low & stir until Sugar dissolves.

5. Add the Scallions & the (if available) Cilantro. Stir-fry for 30 seconds & add the Chili Oil & Sesame Oil. Be certain the Cabbage is highly seasoned. Pour the hot sauce over the Cabbage & toss well.

6. Ready to Serve.

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