Whip up a sizzling side in just 20 minutes with this Chinese Cabbage recipe! Crunchy napa, fiery chiles, and fresh green onions meld in this deliciously tangy stir-fry.
This side dish was one of the dishes we tried in China. This Stir-Fried Chinese Cabbage is beautiful and delicious. Our guide in Beijing ordered lunch for us, and it included Spicy Sichuan Cabbage. Cabbage is a wildly popular vegetable in the winter months in China, and there are a ton of different ways you can prepare it.
Table of Contents
What is Chinese Cabbage?
Chinese cabbage, also known as napa cabbage, celery cabbage, or bok choy, is a type of leafy vegetable that belongs to the Brassica family. It features pale green leaves that form a tightly packed head similar to Western cabbage, though it is usually longer and oblong-shaped.
Chinese cabbage is mild and slightly sweet in flavor, making it versatile for both raw and cooked dishes. It’s one of the essential fall crops and widely used in Asian cuisine, especially in soups, stews, stir-fries, and fermented dishes like kimchi. Rich in vitamins A and C, as well as various antioxidants, it’s not only flavorful but also healthy.
Reasons to Love This Stir-Fried Chinese Cabbage
- Chinese cabbage is low in calories but high in nutrients.
- The crunchy texture of the cabbage adds a satisfying bite.
- Chinese Cabbage Stir Fry is quick and easy, making it perfect for busy weeknights.
Recipe Ingredients
- Oyster Sauce (or Hoisin for Vegetarians): This sauce adds a deep, savory umami flavor. It’s thick and coats the vegetables well, providing a glossy finish.
- Soy Sauce: Soy sauce imparts a salty and slightly umami taste.
- Chinese Black Vinegar (or Balsamic): This vinegar offers a tangy, slightly sweet flavor and it also helps in tenderizing the cabbage.
See the recipe card for full information on ingredients and quantities.
Variations
- Gluten-Free Variation: Substitute soy sauce with tamari to maintain the umami flavor while making the dish gluten-free.
- Sugar Substitute: Use honey instead of sugar for a natural sweetness that complements the tangy elements of the vinegar.
- Heat Adjustment: Replace dried small red chilis with fresh red chili peppers to control the spice level while keeping the vibrant heat.
How to Make Chinese Cabbage
Step #1: In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside.
Step #2: In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar.
Step #3: Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions, and chilies; stir-fry for 60 seconds, until fragrant.
Step #4: Turn the heat up to high and add the cabbage stems. Sauté for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently.
Step #5: Stir the cornstarch mixture and add it to the pan. Stir-fry for 1 minute until the sauce has thickened. Serve hot.
Expert Tips
- Use the Right Oil: Choose an oil with a high smoke point like vegetable, peanut or canola oil for stir-frying to handle high heat without burning.
- Preheat the Wok: Before adding the oil, preheat your wok until it’s almost smoking. This ensures a quick sear and helps prevent the ingredients from sticking.
- Consistent Slicing: Cut the cabbage stems and leaves into uniform sizes to ensure the cabbage cook evenly. Thinner slices will sauté faster and absorb flavors better.
Frequently Asked Questions
To keep cabbage crisp, stir-fry it quickly on high heat for a short duration; this retains its crunch and bright color.
It’s best to eat Chinese cabbage stir-fry fresh to maintain its texture and flavor, but it can be stored and reheated, though it may lose some crispness.
Storage Info
Store leftover Chinese cabbage stir-fry in an airtight container in the refrigerator, where it will keep for up to 3 days. Freezing is not recommended as the cabbage will become soggy and lose its texture upon thawing.
To reheat, simply warm the stir-fry in a skillet over medium heat for a few minutes until heated through. Alternatively, you can use a microwave, but be sure to cover the dish and heat in short intervals.
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Chinese Cabbage Recipe
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Ingredients
- 1 tablespoon corn starch
- 3 tablespoons oyster sauce - sub hoisin for vegetarian
- 3 tbsp soy sauce
- 3 tablespoons Chinese black vinegar - or balsamic
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 6 cloves garlic - chopped
- 4 scallions - sliced into 1″ pieces
- 8 dried small red chiles
- 4 cups chopped Chinese - Napa cabbage stems
- 2 cups chopped Chinese - Napa cabbage leaves
Instructions
- In a small bowl, whisk the cornstarch together with 2 tablespoons of water. Set aside.
- In another bowl, whisk the oyster sauce, soy sauce, sugar, and balsamic vinegar.
- Heat the vegetable oil in a large wok or skillet over medium heat. Add the garlic, scallions, and chilies; stir-fry for 60 seconds, until fragrant.
- Turn the heat up to high and add the cabbage stems. Sauté for 2-3 minutes, until slightly softened. Add the cabbage leaves and prepared sauce; cook for 1 minute, tossing frequently.
- Stir the cornstarch mixture and add it to the pan. Stir-fry for 1 minute until the sauce has thickened. Serve hot.
NOTES
Nutrition
I never thought cabbage could taste this exciting! The flavor from the garlic and chili made it my favorite part of the meal.