Incredibly Fast Hot & Sour Napa Cabbage

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.