Vinegar Cabbage (醋溜白菜) — Northeastern Sweet-Sour Stir-Fry

Instructions

1. 1Prepare cabbage. Tear napa cabbage into 5-cm pieces by hand, separating thick white stems from green leaves. Set aside separately — stems cook slower than leaves.

   🔍 Look for Low heat

   Visual: 白菜帮呈半透明乳白，叶片翠绿带自然褶皱

   You know it's right when: 手撕边缘比刀切更粗糙，更易吸附酱汁手撕的边缘比刀切的更粗糙，更易吸附酱汁

2. 2Heat wok on high. Add oil and swirl. Add garlic slices; stir 5 seconds until fragrant.

   🔍 Look for High heat 约 5 秒

   Visual: 蒜片边缘微微金黄，满屋蒜香

   You know it's right when: 蒜片变金黄立即下白菜帮，不可等蒜变焦苦

3. 3Add cabbage stems first. Stir-fry 1 minute on high heat until edges begin to soften but still crisp.

   🔍 Look for High heat 1 分钟

   Visual: 白菜帮边缘开始半透明，叶片仍保持翠绿

   You know it's right when: 帮子变软但未塌——此时下叶片

4. 4Add cabbage leaves. Pour vinegar and soy sauce along the wok wall. Toss vigorously for 30 seconds — the leaves should wilt but not turn to mush.

   🔍 Look for High heat 30 秒

   Visual: 叶片塌软但仍保持完整形态，呈半透明翠绿色

   You know it's right when: 叶片变软但仍有光泽——此时撒糖

5. 5Sprinkle sugar, toss 15 seconds to dissolve and coat. Drizzle sesame oil, give one final toss, and plate immediately.

   🔍 Look for High heat 15 秒

   Visual: 糖融化后酱汁变稠亮，包裹每片白菜

   You know it's right when: 糖完全融化、酱汁微微冒泡即可出锅

   Do not overcook — napa cabbage releases water and turns soupy if cooked too long.