Napa cabbage has become one of my favorite things. I really like the thick white bits at the bottom. They take longer to cook so they're put in the hot pan first. If needed, a little water is drizzled over for steam and that gets them started weeping. Then the tender ends are added along with prepared flavorful liquid and then it really steams and cooks in one minute.
1 teaspoon toasted sesame seed oil
1 teaspoon sugar
1 teaspoon fish sauce
2 teaspoons rice vinegar
2 teaspoons soy sauce
Then the cabbage exudes double this amount of liquid and combines with those flavor elements and it's so outstanding I drink it when the cabbage is gone.
No comments:
Post a Comment