Join Our Newsletter And Receive Our Free Top 25 Chinese pork buns Book! Tap here to receive our FREE top 25 recipe book! If all vegetable dishes were as easy and tasted as good as this Chinese cabbage stir-fry, we’d all be a lot healthier. Just a quick note before we go on: there is some meat involved in this dish, but feel free to leave it out if you’re vegetarian!

Among Chinese cabbage recipes, this cabbage stir-fry is savory, tangy, and very quick to prepare. Well, the Chinese have found a way! This is one dish that Sarah and I would definitely agree on when we met up for lunches in Beijing. When she moved to China and was working in the Sanlitun area just down the road from our Beijing apartment, we’d have lunch and order this dish almost every time we saw it on the menu. All you need is very high heat, a couple of dried chilies, and a few splashes of Chinese pantry staples to make all the difference. Just eating this cabbage dish over rice is a satisfying meal in and of itself! I don’t know the real reason, but my guess is that the rough, haphazardly torn pieces of cabbage offer textural variety, and do a great job of soaking up more sauce and flavor.

It’s truly one of our favorites, and it’s the perfect way to take that humble, everyday head of cabbage and turn it into something great. Chinese Cabbage Stir-fry: Recipe Instructions In a wok over high heat, add the oil. Add the Taiwanese cabbage, Shaoxing wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the Chinese black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!