Corn Free Gluten Free Napa Cabbage Stir-Fry
Total time25 min
Prep time15 min
Cook time10 min
4.8(6)
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 1 tsp granulated sugar
- ¼ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 small napa cabbage (about 2 lb), cored and cut into 2-inch pieces
- 2 medium carrots, peeled and julienned or thinly sliced on the diagonal
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
For serving
- 1 tsp sesame seeds (optional)
- reserved scallion greens, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, sesame oil, cornstarch, sugar, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat.
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