Shredded Cabbage
Cold Dishes

Shredded Cabbage

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Shredded Cabbage

About This Recipe

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.

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

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)

menu_book Directions

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.

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