Steamed Baby Napa Cabbage with Tangy Pepper Sauce

How to Make It

Step 1 — Prep the Cabbage

Cut the baby napa cabbage in half, then cut each half again to make 4 sections.

Step 2 — Start Steaming

Fill your steamer with water and bring it to a boil.

Step 3 — Steam the Cabbage

Place the cabbage into the steamer once the steam rises.
Cover and steam for 12 minutes, until tender.

Make the Tangy Pepper Sauce

Step 4 — Dice the Vegetables

Finely chop:

• Red pepper

  
  
  

• Yellow pepper

  
  
  

• Garlic

  

• Scallions

  

Freshly minced garlic gives the best aroma.

Step 5 — Mix the Sauce Base (No Chili Oil Yet)

In a bowl, combine:

• 4 tbsp water

• 6 tbsp vinegar

• 4 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp sugar

• ½ tsp salt

• Black pepper (2 pinches)

• All chopped vegetables

Mix well until the sugar dissolves.
You now have a bright, tangy, aromatic sauce.

Assemble the Dish

Step 6 — Check the Cabbage

Your steamed baby napa cabbage should now be soft and fully cooked.

Cut off the core if needed and slice each into serving-sized pieces.

Step 7 — Plate the Cabbage

Arrange the warm cabbage neatly on a plate.

Step 8 — Add the Sauce

Spoon the tangy pepper sauce generously over the cabbage.

Step 9 — Finish with Chili Oil

Drizzle 2 tbsp of chili oil over the top for a spicy kick.

Enjoy Your Steamed Napa Cabbage

This dish is incredibly refreshing—soft steamed cabbage paired with a bold, bright sauce that wakes up your taste buds. Light, clean, and perfect for a healthy meal.