With some withering napa cabbage in the fridge, what to do? Put it in the wok!
But for my first carbon steel wok experience, an important lesson was learned - wok cooking is very fast! I learned this through overcooking the cabbage, which meant cooking it for 6 minutes instead of 4, which the Cook's Illustrated recipe I used recommended. I also didn't adjust the sauce ratio for the smaller amount of napa cabbage that I used, so the result was not only overcooked, but also a little watery.
Despite those issues, the cabbage still had a wonderful flavor - tangy and slightly spicy. I will make this recipe again, but with everything prepped well prior to flash cook the cabbage.
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