Shredded Cabbage

Shredded Cabbage

This irresistible Stir-Fried Chinese Cabbage bursts with bold flavors and crisp texture, making it a standout side dish or light meal. Tender cabbage leaves and crunchy stems are wok-tossed with aromatic scallions, ginger, garlic, and fiery dried red chili peppers for a fragrant kick. The magic happens when soy sauce, a splash of cooking wine, and rich oyster sauce meld together, enhanced by a hint of ice sugar for perfect balance. Expertly stir-fried to retain vibrant crunch without sogginess, each bite delivers savory depth with a touch of sweetness. Quick to prepare yet packed with umami, this dish showcases the art of Chinese wok cooking—where high heat and precise timing transform simple ingredients into something extraordinary. Ideal for pairing with steamed rice or noodles, it’s a versatile, veggie-packed delight that’s both healthy and deeply satisfying.

15 Minutes
Advanced
4 servings
Recipe Cold Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
Chinese cabbage
300g

The aromatics

🧅
scallions
30g (1/2 bunch)
🧅
ginger
10g (1 small piece)
🧅
garlic
5g (2 cloves)
🧅
dried red chili peppers
5g (2-3 pieces)

The sauce & seasonings

🧂
cooking wine
1 tbsp
🧂
soy sauce
1 tbsp
🧂
oyster sauce
1 tbsp
🧂
ice sugar
5g (1 small cube)

Instructions

1. Step 1

Step 1
Wash the Chinese cabbage, tear it into pieces, separate the leaves and stems, and set aside.

2. Step 2

Chop the scallions, ginger, garlic, and dried red chili peppers into desired shapes.

3. Step 3

Heat the wok over medium-high heat, add a generous amount of oil, then stir-fry the dried red chili peppers, scallions, ginger, and garlic until fragrant.

4. Step 4

Add the cabbage stems and stir-fry. If possible, stir-fry with a spoon to enhance the flavor. Continue stir-frying until the stems are slightly softened, then add a small amount of cooking wine and continue stir-frying.

5. Step 5

Add the cabbage leaves in batches, as they can be difficult to stir-fry in large quantities.

6. Step 6

Add a small amount of soy sauce (preferably light soy sauce) and stir-fry to coat the leaves evenly. After the cabbage releases its water, add a small amount of oyster sauce and a small piece of ice sugar, and stir-fry until the sugar dissolves.

7. Step 7

Cook over medium-low heat for a while, stirring frequently, to allow the flavors to penetrate the cabbage. Do not cover the wok, as this can make the cabbage too soft.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!