Garlic Stir-Fried Chinese Cabbage

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A lightning-fast Chinese home-style stir-fry where crisp cabbage meets sizzling garlic in a savory soy glaze. This humble side dish comes together in under 15 minutes and pairs perfectly with steamed rice, dumplings, or grilled meats.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 18 gCarbs
• 6 gFiber
• 7 gSugar
• 4 gProtein
• 620 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 1.3 mgIron
• 72 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the cabbage

• 1 medium head green cabbage (about 2 lb), cored and cut into 1-inch pieces
• 8 cloves garlic, smashed and roughly chopped
• 2 dried red chilies, broken (optional, for mild heat)
• 2 scallions, thinly sliced (optional garnish)

For the sauce

• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1/2 tsp granulated sugar
• 1/4 tsp fine salt
• 1/4 tsp white pepper
• 2 tbsp water or chicken stock

For cooking

• 3 tbsp peanut oil or vegetable oil
• 1 tsp toasted sesame oil

Directions

1. Prepare the cabbage: peel off any wilted outer leaves, cut the head in half, core it, and slice crosswise into roughly 1-inch pieces. Rinse and shake dry thoroughly; excess water causes steaming instead of stir-frying.
2. Smash the garlic cloves with the side of a knife, then roughly chop. In a small bowl, whisk together the light soy sauce, dark soy sauce (if using), sugar, salt, white pepper, and water or stock.
3. Heat a wok or large skillet over high heat until just smoking. Add the peanut oil and swirl to coat, then immediately add the smashed garlic and dried chilies. Stir-fry for 15-20 seconds until the garlic turns pale golden and fragrant-be careful not to burn it.
4. Add the cabbage all at once. Toss and stir-fry vigorously for 2-3 minutes, using a spatula to keep the pieces moving, until the leaves start to wilt but still have some structure.
5. Pour the sauce mixture around the perimeter of the wok (this helps it reduce quickly). Continue stir-frying for 2-3 minutes more, until the cabbage is tender-crisp and glossy with the reduced sauce. There should be almost no liquid left in the pan.
6. Turn off the heat and drizzle the sesame oil over the top, tossing once more to coat. Transfer to a serving plate, scatter with sliced scallions if using, and serve immediately while still piping hot.

Cook’s Notes

• Drying the cabbage well is the single most important step-moisture will steam the leaves and prevent proper charring.
• Use the highest heat your stove can manage; a true stir-fry should take under 6 minutes total once the cabbage hits the pan.
• For a restaurant-style touch, finish with a 1-second splash of Chinkiang black vinegar right at the end for bright acidity.
• Napa cabbage works beautifully too-cook it 1-2 minutes less since the leaves are more delicate and hold water easily.
• Make a heartier meal by adding 4 oz of sliced lap cheong (Chinese sausage) or rehydrated dried shrimp in step 3 before the garlic.

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