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This Chinese cabbage stir fry is a quick, easy, and flavorful side dish. Make sure to get all the ingredients ready before starting cooking. It only takes about 5 minutes to cook! Serve it with pork, chicken, and steamed rice.
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5 from 3 votes

Easy Chinese Cabbage Stir Fry Recipe

This Chinese cabbage stir fry is a quick, easy, and flavorful side dish. Make sure to get all the ingredients ready before starting cooking. It only takes about 5 minutes to cook! Serve it with pork, chicken, and steamed rice.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: Chinese Cabbage
Servings: 2 to 4 people
Author: Izzy

Equipment

Ingredients

  • 1 head Chinese cabbage* (about 1 pound)
  • 2 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 4-5 dried red chilies seeds removed and chopped
  • 2 teaspoons cooking wine
  • 1 tablespoon soy sauce or more if needed
  • 1 teaspoon sugar
  • 1-2 tablespoons water
  • 1/2 teaspoon vinegar
  • 1 green onion chopped
  • salt to taste, I used 1/4 teaspoon

Instructions

Prepare the Cabbage

  • Cut the cabbage in half with a kitchen knife and remove the core.
  • Tear the leaves apart into 2-3 inch sizes by hand.

Stir Fry

  • In a wok over medium-high heat, add the oil. Once hot, add the chili and garlic, and stir-fry for about 30 seconds or until fragrant. Do not let the garlic burn. (I recommend using a wok for this recipe, as your regular large skillet won’t be large enough to hold all the leaves.)
  • Add the cabbage, and mix it with chili and garlic.
  • Increase the heat to high, and add cooking wine, soy sauce, sugar, and water. Stir fry and mix everything.
  • Cover the wok, and let the cabbage cook for about 2 minutes.
  • Uncover the wok and add vinegar, green onions, and salt to taste. Cook the cabbage for an additional 2-3 minutes. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot and enjoy!

Notes

  • * The Chinese cabbage is often labeled as green cabbage at the grocery stores. Use this type for the best result. Alternatively, you can use napa cabbage, but it won’t be crunchy.
  • If you are a beginner, you can add garlic and chili to a cold pan to avoid burning.
  • If you don’t have a wok, you can cook the cabbage in two batches in your skillet. It cooks very quickly anyway.
  • Don’t forget to cover your wok, as this process will cook your cabbage faster, producing a nice crunchy texture. Make sure not to overcook your cabbage as it can become mushy and limp. It will be cooked in only 5-6 minutes!
  • You can also add protein such as pork, chicken, or beef to this recipe. Simply cook them separately and add them back to the stir fry at the end.
  • To store, let it cool down to room temperature. Place it in an airtight container and it can last for about 4 days in the fridge.

Nutrition

Calories: 67kcal | Carbohydrates: 12g | Net Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Sodium: 536mg | Potassium: 313mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 13mg | Calcium: 102mg | Iron: 3mg