As I've said before, Gia-Ninh knows his stuff. Here's a delicious side to go with any asian-style meal you're working on:
- 1 medium sized head of napa cabbage, cut into 1 inch pieces
- 2 tbsp corn oil
- 2 tbsp kosher salt
- 1/4 - 1/2 tsp sugar
- 1 tsp sesame oil
Heat wok until SCREAMING HOT - Gia-Ninh says, "when you can flick water at it and it skittles across the surface of the pan, you're ready". Add the corn oil & then 1 tbsp of the salt & swirl to coat.
Add napa to the pan & toss to coat the cabbage with the oil (you're not going to get everything coated right away so just toss it a few times). As the napa cooks down, add sugar to taste. Stir fry on super high heat, stirring vigorously as it cooks down. Once close to doneness, taste & adjust for salt, add sesame oil, take off the heat (always take off heat after sesame oil is added because it has such a low smoke point, to avoid scorching the oil).
Eat it while it's hot.
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