stir-fried cabbage with lamb

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Sour Napa Cabbage with Lamb

By , from the Matthew Amster-Burton collection
Serves 2 to 3


Serve this stir-fry over freshly steamed rice.



3 Tbsp. rice vinegar
2 Tbsp. rice wine, such as shaoxing rice wine for cooking
1 Tbsp. soy sauce
1 Tbsp. chile-garlic sauce, such as sriracha (the kind in the clear plastic jar with the green lid and rooster logo)
1 tsp. sugar
1 tsp. cornstarch


1 lamb shoulder chop, fat and bones removed, meat sliced thin
1 tsp. soy sauce
1 tsp. rice wine


2 Tbsp. peanut oil
1 large carrot, thinly sliced on the diagonal
1 small onion, thinly sliced
~ Half a medium head of Napa cabbage, shredded
1 clove garlic, minced
~ Steamed rice, for serving


  1. In a small bowl, stir together the sauce ingredients until the sugar dissolves. Set aside.
  2. Place the sliced lamb in a bowl or shallow dish. Coat the lamb evenly with the 1 teaspoon each of soy sauce and rice wine. Let marinate for 20 minutes if you have time, otherwise proceed immediately.
  3. Heat the peanut oil in a wok or large skillet over medium-high heat until it begins to smoke. Add the lamb and cook until well browned but still slightly pink in spots, about 1 minute. Remove the meat to a bowl, reserving the oil in the pan.
  4. Add the carrot and onion to the pan and cook until the carrot slices are well browned on both sides, about 2 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage is markedly reduced in volume and well browned in places, about 2 minutes.
  5. Add the reserved lamb and sauce and cook, stirring, until the sauce is thickened and coats the meat and vegetables, about 1 minute. Serve immediately, with steamed rice.

This content is from the Matthew Amster-Burton collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice