Daily Cooking Quest

Stir Fry Cabbage

This is a quick and easy stir fry and a good use of a head of cabbage. To prepare for stir frying, I usually tear the cabbage with hands and remove all the tough ribs to ensure the cabbage can be fully cooked in a short time, it is stir frying after all. You can save the tough ribs for making soup so they don’t go to waste :)

Stir Fry Cabbage

If you want to make it non-vegetarian, try adding some pieces of thinly sliced meat like chicken, beef, or pork. You will want to cook the meat first for a minute or two before adding the cabbage and proceed with the rest of the cooking steps.

Stir Fry Cabbage

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4


  • 1 head 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 (optional)
  • 1/2 teaspoon salt
  • 1/2 tablespoon 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.



    I can't wait to try these Asian recipes using more vegetables & tofu.

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