Chinese Stir-Fried Cabbage

5.0 from 12 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4


  • 1 head (~ 1 kilogram / 2.2 lb) cabbage
  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 2 scallions, thinly sliced white parts and cut green parts into 1 inch sections
  • 5 dried chilies
  • 1/2 teaspoon Sichuan peppercorns
  • 1/2 teaspoon salt
  • 1/2 tablespoon Chinese black vinegar
  • 1 tablespoon light soy sauce


  1. Gently tear cabbage with hands, remove the tough ribs. Washed and drained.
  2. Heat oil in a wok/frying pan over medium heat. Sauté garlic, ginger, and white parts of scallions until fragrant, about 2-3 minutes.
  3. Add dried chilies and Sichuan peppercorns, fry for another 30 seconds.
  4. Turn the heat to high, then add cabbage, along with salt, black vinegar, and light soy sauce. Stir fry for 1-2 minutes until the cabbage starts to wilt. Turn off heat. Add the green parts of scallions, mix well. Transfer to a serving plate and serve hot.

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