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Vegetarian, East Asian

Sweet and sour spicy napa cabbage with rice and eggs

This sweet and sour spicy napa cabbage is a Chinese style stir fry for 4, ready in 30 minutes, easy to make, for €1.50 per person. The cabbage stays crisp, black vinegar added at the end gives it a sharp tang, and scrambled eggs add softness. Success comes down to cooking over high heat and pouring the vinegar in at the very last moment.

Tonight, cabbage stir fried fast with black vinegar and chili, scrambled eggs and rice, sharp and comforting.

Sweet and sour spicy napa cabbage with rice and eggs
Total time
30 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer

Quick stir fried napa cabbage keeps its crunch, the white ribs staying firm while the green leaves soften just slightly. Dried chili brings heat without burning, raw garlic perfumes the whole pan, and black vinegar, warmed for just a few seconds, gives that sharp base note that wakes everything up. Soft scrambled eggs round out every bite and turn this vegetable dish into a full meal.

This is the kind of dish to make on a weeknight when you want something quick to cook, not quick on flavor. It needs few ingredients, most of them already in your pantry, and comes together in one pan or wok. If your kids like heat, cut back on the chilies, otherwise save this one for the adults in the house, a simple dinner after a long day.

The ingredients

4 people

Fruits and vegetables

  • Napa cabbage 800 g
  • Garlic 4 cloves

Dairy

  • Eggs 4

Pantry

  • Dried chilies 4
  • Black vinegar or balsamic vinegar 3 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Cut the cabbage into bite sized pieces, separating the white ribs from the green leaves.

    The ribs cook more slowly, so they go into the pan first.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Warm rice also works well with this very fragrant dish.

  3. Cook the beaten eggs into a soft scramble in an oiled pan, cut into pieces and set aside. 3 min

    Take them off the heat before they dry out, they'll finish cooking with the cabbage.

  4. Fry the dried chilies and garlic in the oil, add the cabbage ribs, then the leaves, and stir fry over high heat. 7 min

    Use a wok or a very hot pan, the cabbage should sizzle.

  5. Pour in the vinegar, soy sauce and sugar, add the eggs back in, toss and serve with the rice. 2 min

    Taste the cabbage, it should stay crisp with a tangy edge.

Our tips to get it right

  • Cut the cabbage into even pieces so it cooks evenly, thicker ribs going in first, thinner leaves last.
  • Prep every ingredient before you turn on the heat, the cooking moves fast and you won't have time to chop garlic once the pan is hot.
  • If your black vinegar is very strong, use a bit less the first time, you can always add more at the end of cooking.

The variations

  • Swap the napa cabbage for pointed cabbage or spinach if you can't find it, the cooking time will be a touch shorter.
  • For an egg free version, pan fry cubes of firm tofu instead, the dish stays complete and plant based.
  • For kids, remove the dried chilies from their portion before serving and add a little extra sugar to soften the vinegar.

What to serve it with

  • Unsweetened green tea
  • Pickled cucumbers as a starter
  • A light ginger broth

Storage

This dish keeps for 2 days in the fridge in a sealed container, the cabbage loses some crunch but still tastes good. It doesn't freeze well because of the eggs and cabbage. Reheat in a hot pan for a few minutes rather than the microwave, to bring back some texture.

Questions about this dish

Can I use something other than black vinegar?

Balsamic vinegar works well, as the recipe suggests, giving a similar depth. Rice vinegar with a touch more sugar can also work, though the flavor will be milder.

Do the dried chilies need to be soaked first?

No, they go straight into hot oil to release their flavor without rehydrating. Remove them before serving if you don't want to eat them whole.

Can this dish be made ahead?

You can cook the rice and chop the vegetables ahead of time, but the cabbage should be cooked at the last minute to keep its crunch. The vinegar step needs to happen right before serving.

What kind of rice should I use?

Plain white rice works well, short or long grain depending on your preference. A slightly sticky rice helps soak up the cabbage's sauce.

How long does it take to make a sweet and sour spicy napa cabbage with rice and eggs?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sweet and sour spicy napa cabbage with rice and eggs?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sweet and sour spicy napa cabbage with rice and eggs cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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