Stir-Fried Napa Cabbage with Ginger Purée Recipe

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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.

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


#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 mix together thoroughly and set aside

#3: Heat the wok or large sauté pan over the highest heat. Once the pan is super hot drop the cabbage in and toss with tongs immediately. Keep tossing until the cabbage looks well tossed :) 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.

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