Stir-Fried Napa Cabbage with Ginger Purée Recipe


85 grams  (3 Ounces) of Ginger to grind (approximate)

3 Tablespoons of Soy Sauce 

1 Tablespoon Black Ginger Syrup with Hebesus Syrup

1 Tablespoon Sesame Oil 

1 Tablespoon of Maple Syrup or 1/2 tablespoon of Jaggery 

1 head of Napa Cabbage about 2 pounds - chopped into large pieces


Stir-Fried Napa Cabbage with Ginger Purée

Super quick to make. Easy if you have everything ready. Adding sesame seeds as a finish is nice a touch. Use the "ginger water" to flavor cooked rice.


#1: Use a Zyliss grater or a mortar & pestle to purée the ginger root

#2: Add soy sauce, Black Ginger Syrup with Hebesus Syrup, sesame oil and maple syrup to the ginger and whisk together thoroughly and set aside

#3: Heat the wok or large sauté pan over the highest heat.

#4: Once the pan is super hot drop the cabbage in and toss with tongs immediately.

#5: Keep tossing until the cabbage looks well tossed.

#6: Cover with a cover if you have one to help steam. You want the cabbage to wilt a bit. Toss some more and once limp remove from heat and place in a bowl.

#7: Stir in the ginger mix and toss to coat everything, serve immediately.