Stir-fried Cabbage
Easy stir-fried cabbage (炒高丽菜)
I have strangely avoided stir-fried cabbage my whole life, only to fall in love with it recently after eating a very delicious version at a zichar stall. Cabbage (the round one which is also called Beijing cabbage/高丽菜; not to be confused with the longish cabbage aka napa cabbage), like chayote, keeps well in the fridge, so nowadays I like to sneak it into my weekly groceries and cook them towards the end of the week. I added shiitake mushrooms, spring onions and carrots to my stir-fry cabbage, as I have these ingredients in my fridge at all times. Cabbage, when cooked right (not too raw and not overcooked) has a natural sweetness and mild crunch. It is a really healthy and delicious side-dish to complement any Chinese home-cooked meal. If you have chicken or vegetable stock, you can use it in place of the seasonings for a quicker and even more fuss-free cooking.
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Stir-fried Cabbage Recipe
- Serves: 2-3
- Prep: 10 mins
- Cook: 10 mins
The cabbage used in this recipe is the round head type (aka gaolicai/高丽菜) and not the longish type aka napa cabbage. Cabbage, when cooked right (not too raw and not overcooked) has a natural sweetness and mild crunch. It is a really healthy and delicious side-dish to complement any Chinese home-cooked meal.
Ingredients
- 1 tbsp dried shrimps (heibi/虾米)
- 1/3 cup hot water
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 2 dashes white pepper powder to taste
- 1.5 tbsp cooking oil
- 3 slices ginger sliced to thin strips
- 4 cloves garlic minced
- 4 fresh shiitake mushrooms ends trimmed & discarded; caps sliced thinly
- 250 grams or half a head cabbage (Beijing Cabbage/高丽菜/卷心菜 ) sliced to 2-cm width
- 1/2 carrot peeled and thinly shredded
- 2-3 stalks spring onions (green part only) sliced to 5-cm length
- 1-2 tbsp Chinese wine
Instructions
- Rinse dried shrimps and soak them with 1/3 cup hot water in a small bowl until softened. Drain the dried shrimps, setting aside the soaking water. Pat dry the shrimps with kitchen towel.
- Mix soaking water reserved in step 1 with light soy sauce, sesame oil and white pepper. Set aside.
- Heat oil in wok; stir fry ginger and dried shrimps until the latter is fragrant. Add garlic and stir fry for about 30 seconds.
- Add mushrooms. Stir fry for 1 minute, or until they start to soften.
- Add cabbage and stir fry until they start to soften. Add sauce ingredients prepared in step 2. Stir to coat evenly, cover with lid and allow to simmer on low heat for about 2 minutes.
- Add carrot, spring onions and cooking wine. Stir-fry briefly to toss the ingredients evenly together. Serve with steamed rice.
Get the step-by-step photos and cooking notes for Stir-fry Cabbage on page 2.
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{ 15 comments… read them below or add one }
I am such a fan of this easy stir fry. It’s cheap and delicious. I hv to remember to add dried shrimps more often!
R u using happycall saucepan? Recognize the lid in the photo.
Yup I am using the 28cm happy call wokpan :)
Did not know you don’t really fancy cabbage. I thought you may have eaten a lot of 高丽菜 – Ko Lay Chai dishes in Taiwan and developed a liking for it. :P
I like cabbage quite a lot – not raw ones though. Raw cabbage to me is like raw bean sprouts – smells and taste pungent. But when cooked right, can be tasty. It is my favorite veg to add to stir-fry noodles.
Yes I took a fancy of 高丽菜 in Taiwan! I think I had mistaken cabbage taste for beansprouts in the past. I ate a lot of overcooked cabbage before and they taste like overcooked beansprouts – mushy with a “rotten smell” … just eeks!
Simply delicious! I used a lot of cabbage in soup, noodle stir-fry and vegetables stir-fry.
I like this … another simple and good home-cooked dish.
Easy and delicious!
Looks delicious this stir-fired cabbage, like the simplicity and yet so flavorful with the dried shrimps and the shiitake mushrooms…yum! Like you because stay well in the fridge, I often have it around :)
Hope you are having a great week!
Hi Wiffy,
Am glad you now like cabbage cos I love it! It’s my all time fav due to it’s crunch n sweetness. I love to add tanghoon to absorb the naturally sweet gravy. At other times, I add black fungus or a small pkt of sliced Sichuan veg. Look forward to more yummy recipes fm u!
Michelle
This looks yummy and easy. Thanks for sharing.
That looks delicious and healthy. I can eat that a few times a week.
I detested stir-fried cabbage when I was a kid due to a strong smell. But now since becoming a mom myself, cabbage becomes my favourite veggie. I will definitely try out your recipe. Looks healthy and simple to whip up!
Delicious and simple dish that I love!
Love cabbage for its sweetness and crunchiness. This is a yummy dish.