Exclusive Vegetable Bao
Hot Dishes

Exclusive Vegetable Bao

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Exclusive Vegetable Bao

About This Recipe

This delicious stir-fried napa cabbage with cellophane noodles is a quick, flavorful dish that combines crisp cabbage with chewy noodles in a savory-sweet sauce. The key to its irresistible taste lies in caramelizing sugar with soy sauce for a rich umami depth, while fresh scallions, ginger, and garlic add aromatic warmth. The napa cabbage is stir-fried until just tender, keeping its slight crunch, and a splash of rice vinegar brightens the dish perfectly. Silky cellophane noodles soak up the savory flavors, creating a satisfying texture. Ready in minutes, this easy yet impressive recipe makes a fantastic side or light meal—ideal for busy weeknights or adding a fresh twist to your dinner table. Try it for a delicious balance of sweet, tangy, and savory flavors!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • napa cabbage ½ head (about 300g)
  • cellophane noodles 50g dry
The aromatics
  • scallions 2 stalks (about 30g)
  • ginger 1 small piece (about 10g)
  • garlic 2 cloves (about 5g)
The sauce & seasonings
  • oil 1 tbsp (15ml)
  • sugar 1 tsp (5g)
  • soy sauce 1 tbsp (15ml)
  • salt to taste (about 1g)
  • rice vinegar 1 tbsp (15ml)

menu_book Directions

1
Step 1
Step 1
Wash and drain a half of the napa cabbage, then cut it into wide noodle-like strips.
2
Step 2
Step 2
Cook the cellophane noodles until they are done, then rinse them with cold water and cut them into shorter lengths for later use.
3
Step 3
Step 3
Chop the scallions, ginger, and garlic.
4
Step 4
Step 4
Heat a wok or pan with oil, then add the scallions, ginger, and garlic and stir-fry until fragrant.
5
Step 5
Step 5
Add a small amount of sugar and soy sauce, stir-fry until the sugar is caramelized and the sauce is bubbly.
6
Step 6
Step 6
Add the napa cabbage to the wok, add a small amount of salt, and quickly stir-fry over high heat.
7
Step 7
Step 7
After the napa cabbage has wilted, add a spoonful of rice vinegar and stir to combine, then add the cooked noodles and stir-fry until the noodles have absorbed a small amount of moisture from the cabbage and are slightly sticky, then quickly remove from the wok.

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