I LOVE cabbage. I think it’s the most underrated ingredient when cooked properly. Here we stir fry Napa cabbage to get it tender-crisp in minutes, before soaking it up in a savory glaze of soy sauce, vinegar, garlic, ginger, and dried chili. It’s slightly sweet, tangy, spicy, and deeply aromatic. You can serve it hot as a side dish, spoon it over rice with a jammy egg, or eat it cold straight from the fridge (that might be my favorite way). *Best Practices* – Slice the cabbage into wide strips to preserve texture. It should soften slightly but retain a crisp bite. – Keep the aromatics moving when you add them—garlic burns fast. If anything starts to brown too quickly, reduce the heat slightly before adding the cabbage. – Napa cabbage cooks quickly. Stir-fry over high heat so it wilts evenly without becoming soggy. – The slurry gives just enough body to the sauce to cling to each piece. If you want a thicker glaze, double the cornstarch and water. – Swap in or add other leafy vegetables like bok choy, savoy cabbage, or even kale for variation. – Add-ins like mushrooms, thinly sliced carrots, or snow peas work well too—just add them after the aromatics and before the cabbage. – For more heat, use Sichuan chilies or crumble in a dried chili halfway through cooking. You can also add a splash of chili oil at the end. – This is great for meal prep. Store it in the fridge and enjoy cold, rewarmed, or room temp.