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    Home » Recipes » stir fry

    Chinese Cabbage Stir Fry

    Last Modified: April 24, 2023 by Elaine| 54 Comments

    Jump to Recipe

    Easy Chinese-style cabbage stirs fry with garlic, green onion, ginger, dried pepper, and Sichuan peppercorns.

    Chinese style cabbage stir fry|chinasichuanfood.com

    Hand-torn Cabbage

    This is one of the most common easy stir fry dishes on my table- Chinese-style spicy and sour cabbage stir fry.  The Chinese name for this easy cabbage stir fry dish is hand-torn cabbage (手撕包菜). You may wonder why it should be hand-tearing. Not cutting? Hand shredding can help to remove the tough part of the cabbage and keep the natural grains of the cabbage leaves. The name comes from the fact that the cabbage is torn by hand rather than cut with a knife, which gives it a more rustic appearance and texture.

    Chinese style cabbage stir fry|chinasichuanfood.com

    We cook the cabbage in a very short time and this type of quick frying can retain the crispy taste of the cabbage.

    Chinese style cabbage stir fry|chinasichuanfood.com

    Ingredients breakdown

    • Cabbage: Cabbage is the main ingredient in this dish, and it provides a mild, slightly sweet flavor and a crisp texture. When hand-torn, it creates uneven edges that help it absorb more of the seasoning.
    • Garlic and ginger: Garlic and ginger add a pungent, slightly spicy flavor to the dish.
    • Dried chili peppers: Dried chili peppers add heat and depth of flavor to the dish. The amount used can be adjusted to suit your taste preference.
    • Light soy sauce: Soy sauce is a key ingredient in many Asian cuisines and provides a salty, savory, and unami flavor.
    • Black vinegar: Black vinegar has a milder taste than other types of vinegar and is often used in Chinese cuisine. It adds a slightly sour flavor to the dish.
    • Cooking oil: you can use either vegetable cooking oil or animal fat like lard in this recipe.

    If you have Sichuan peppercorn by hand, you can also add some Sichuan peppercorn along with the aromatics. You can also use fresh hot peppers to make this dish.

    Chinese style cabbage stir fry|chinasichuanfood.com

    Cook's Note

    1. Heat your wok or pan first before adding the oil. Since we are doing quick frying, we need enough hot kept by the wok. Take full use of the wok heating by moving the cabbage around the wok.
    2. The cabbage should be completely drained before frying. The only water on the leaves can spoil the dish by turning the quick frying process into steaming or poaching.

    Dry the cabbage completely before stir-frying

    Drying the cabbage before cooking is important because it removes excess moisture, which helps to ensure the cabbage has a nice, crisp texture, absorbs more of the seasoning, and cooks more evenly and quickly.

    Instructions

    Hand tear the cabbage, and keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish. 

    Chinese style cabbage stir fry|chinasichuanfood.com

    Heat the wok first, and pour in the oil. Add dried chili pepper, to fry over a slow fire until an aromatic, place in garlic and ginger too.

    Chinese style cabbage stir fry|chinasichuanfood.com

    Add cabbage immediately. Quickly fry the cabbage, add salt, light soy sauce, and vinegar.

    Chinese style cabbage stir fry|chinasichuanfood.com

    This process should be finished within 30 seconds.

    Chinese style cabbage stir fry|chinasichuanfood.com

    🧾Recipe

    Chinese style cabbage stir fry|chinasichuanfood.com

    Chinese Style Cabbage Stir Fry

    Elaine
    Easy Chinese style cabbage stir fry--hot and sour in taste.
    4.91 from 11 votes
    Print Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Total Time 10 minutes mins
    Course stir fry
    Cuisine Sichuan
    Servings 2
    Calories 189 kcal

    Ingredients
      

    • 1 middle size cabbage ,hand shredded and remove the tough parts
    • 2 garlic cloves sliced
    • 1 inch root ginger ,minced
    • 3 to 6 dried chili pepper depending how spicy you want it to be
    • 1 tbsp. light soy sauce
    • ½ tbsp. black vinegar
    • ½ tsp. salt or as needed
    • 2 tbsp. vegetable cooking oil

    Instructions

    • Hand tear the cabbage, and keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish. 
    • Heat the wok first, and pour in the oil. Add dried chili pepper, to fry over a slow fire until an aromatic, place in garlic and ginger too.
    • Add cabbage immediately. Quickly fry the cabbage, add salt, light soy sauce, and vinegar.
    • This process should be finished within 30 seconds. You will have full of flavor, crunchy cabbage side dish.

    Notes

    You can also add some protein in this recipe like bacon, pork belly or sausage.
    In order to make sure that the flavor is well absorbed by the cabbage, drain the leaves completely before frying.
    Recipe is firstly published in 2014 and updated in 2023.

    Nutrition

    Calories: 189kcalCarbohydrates: 29gProtein: 7gFat: 7gSaturated Fat: 5gSodium: 1167mgPotassium: 790mgFiber: 11gSugar: 14gVitamin A: 445IUVitamin C: 167.1mgCalcium: 187mgIron: 2.4mg
    Keyword Cabbage, stir fry, Vegetarian
    Tried this recipe?Mention @ChinaSichuanFood
    Chinese style cabbage stir fry|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Lisa Morgan

      May 04, 2020 at 3:39 am

      Hi Elaine,
      Thanks for another great recipe. So simple and so good. I've also made & loved your General Tso Tofu.
      Best wishes,
      Lisa

      Reply
      • Elaine

        May 04, 2020 at 8:39 am

        Thank you Lisa for stopping by and leaving me such a lovely comment. Happy cooking!

        Reply
    2. Marya

      May 10, 2020 at 5:35 am

      5 stars
      I made this and it was delicious. Thank you for an easy but awesome dish!

      Reply
      • Elaine

        May 13, 2020 at 9:14 am

        Thank you, Marya!

        Reply
    3. Julia Pitts

      September 24, 2020 at 6:20 am

      One of the best quick lunches I've ever made, hands down. I added julienned carrots and scallions for a little extra veggie boost. Thank you!

      Reply
      • Elaine

        September 30, 2020 at 8:05 am

        Happy cooking, Julia!

        Reply
    4. MsLinda

      February 16, 2023 at 3:18 am

      5 stars
      I love fried cabbage in all it's forms. I keep my white parts of the leaves, just cooking them first and the tender parts second then putting all together. So crispy and delicious!

      Reply
      • Elaine

        February 16, 2023 at 7:50 am

        Thanks, Linda. It is a lovely idea to separate the white parts and the leaves.

        Reply
    5. Diane N

      May 01, 2023 at 9:46 pm

      Love cabbage…this recipe looks amazing 🤩.
      Question: What is the type of cabbage used in this recipe? Green, Napa or other? TY

      Reply
      • Elaine

        May 03, 2023 at 9:00 am

        It is Napa cabbage, Daine.

        Reply
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