The Chinese-style stir-fried cabbage in a wok is a simple and fast recipe that brings a flavorful side dish to the table with few ingredients. Quick, high-heat wok cooking keeps the cabbage slightly crisp and enhances its taste with the addition of garlic, soy sauce and a touch of vinegar.
This preparation is widespread in home-style Asian cuisine, where vegetables are often quickly stir-fried to preserve texture and aroma. With just a few minutes of cooking you get a light but tasty dish, perfect as a side or as a base for other rice or noodle dishes.
The stir-fried cabbage in the wok is also an ideal recipe when you have little time but want to serve something tasty and different from the usual. Thanks to the fast cooking, the cabbage stays crisp and flavorful, becoming a simple yet very appetizing side.
If you like this cooking method you can also find other ideas in the wok recipe collection, where you’ll find easy and quick dishes inspired by Asian cuisine, perfect for preparing vegetables, rice or complete dishes in minutes.
You only need a few simple ingredients to prepare the stir-fried cabbage. The secret of this recipe is quick, high-heat cooking, which keeps the cabbage slightly crisp and allows it to absorb the flavors of the soy sauce and garlic.
It’s important to cut the cabbage into not-too-small pieces and stir-fry it quickly in the wok, stirring often. This way you get a flavorful and aromatic side dish, best served hot right after cooking.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Chinese-style stir-fried cabbage in a wok:
- 1 lb cabbage
- 2 cloves garlic
- 1 chili pepper (optional)
- 2 tbsp vegetable oil (peanut or sunflower)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or white vinegar)
- to taste sesame seeds
Tools for the Chinese-style stir-fried cabbage in a wok:
- 1 Wok Classe Italy
- 1 Knife
- 1 Cutting board
- 1 Bowl large
Steps for preparing and cooking the Chinese-style stir-fried cabbage in a wok:
First of all, prepare the cabbage.Remove any outer leaves that are damaged and cut the cabbage in half.
Then divide it into four parts.
Remove the harder central core.
Slice each quarter into slices about 1 1/4 inches thick.
Then split each slice into two or three parts to obtain rather large pieces.
At this point gently separate the leaves by hand and put the cabbage in a large bowl.
There’s no need to cut the cabbage too thin: in Asian cooking slightly larger pieces are preferred so they stay a bit crisp after cooking.
Wash the cabbage under cold water and let it drain well in a colander. It is important that it is not too wet because in the wok it must be stir-fried quickly without releasing too much water.
Then heat the wok or a large pan over high heat and add the vegetable oil. When the oil is hot add the garlic cloves sliced thinly and, if you like, the chili pepper. Brown for a few seconds while stirring, just long enough to perfume the oil.Add the cabbage to the wok and stir-fry over high heat, stirring often. After about two or three minutes it will begin to soften but should still be slightly crisp.
Now add the soy sauce and the vinegar. Mix well and continue cooking for about thirty more seconds so the cabbage absorbs the flavors.
Turn off the heat and serve the stir-fried cabbage immediately. If you like, finish the dish with a sprinkle of sesame seeds.
Tips and variations:
To get a good result it’s important to cook the cabbage over high heat and for only a few minutes. This way it remains slightly crisp and retains all its flavor.
If you want a more aromatic dish you can add a piece of freshly grated ginger together with the garlic at the beginning of cooking. Ginger pairs very well with cabbage and gives the dish a typical Asian aroma.
For a richer version you can top the stir-fried cabbage with toasted sesame seeds or thinly sliced fresh scallion, to be added at the end of cooking.
This stir-fried cabbage can be served as a side dish, but it’s also great as a base for other dishes. For example, you can use it to make fried rice with vegetables and eggs or add it to noodles or basmati rice to make a quick and tasty one-dish meal.
If you like quick cabbage recipes you can also try the wok version with eggs, an even richer and tastier variation.
FAQ (Questions and Answers)
How should I cut the cabbage to stir-fry it in the wok?
For this recipe it’s better to cut the cabbage into fairly large pieces. After removing the core, cut the leaves into pieces about 1 1/4 to 1 1/2 inches and then separate them slightly by hand. This way the cabbage cooks quickly but remains crunchy.
Can I use a pan instead of a wok?
Yes, if you don’t have a wok you can use a large frying pan. The important thing is to cook the cabbage over high heat and stir it often, so it sautés quickly without releasing too much water.
How long should the cabbage cook in the wok?
The cabbage cooks very quickly. It takes about three to four minutes on high heat. It should soften slightly but remain a bit crisp.
Can this recipe be made without soy sauce?
Yes, it’s possible to replace soy sauce with a pinch of salt. However, soy sauce gives the cabbage a richer flavor typical of Asian recipes.
Can stir-fried cabbage in the wok be stored?
You can store it in the refrigerator for about one day in a closed container. Before serving you can quickly reheat it in a pan or use it to prepare fried rice or other quick dishes.
