Stir Fried Napa Cabbage Salad
|Unseasoned rice vinegar/White wine vinegar||2 Tablespoon (Null)|
|Sugar/Null||2 Tablespoon (Null)|
|Soy sauce/Null||1 Tablespoon (Null)|
|Ground red cayenne pepper/Null||1⁄4 Teaspoon (Null)|
|Napa cabbage head/Null||1 Medium (Null)|
|Salad oil/Null||3 Tablespoon (Null)|
Stir together vinegar, sugar, soy sauce, and red pepper; set aside.
Discard any wilted outer leaves from cabbage.
Then rinse cabbage; cut off and discard base.
Slice cabbage in half lengthwise and chop coarsely.
Heat oil in a wide frying pan or wok over high heat; add cabbage and cook, stirring, until it begins to wilt 2 to 3 minutes.
Add vinegar mixture, stir well, and remove from heat.
Transfer salad to a serving dish.