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Stir-fried Napa Cabbage

Stir-fried Napa Cabbage

This is a simple napa cabbage recipe without excessive seasonings, so that one can taste the natural sweetness of the cabbage. The seasonings are what one can easily find in a typical Asian kitchen. It made me remember my mother’s kitchen, where she constantly worked with just about 10 ingredients (namely soy sauces, oyster sauce, Chinese wine, salt, oil, ginger, garlic, sugar and 5 spice powder).

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With these humble ingredients, she created magic in the kitchen and cooked a vast repertoire of dishes. So I always try to keep a recipe as simple as possible, both in terms of method and ingredients, so as not to unnecessarily complicate the cooking process or flavours.

Stir-fried Napa Cabbage Recipe

This is a simple cabbage stir-fry recipe without excessive seasonings, so that one can taste the natural sweetness of the cabbage.

Serves: 2-3

Prep Time: 10 mins

Cook Time: 10 mins


  • 300g napa cabbage
  • 1 tbsp cooking oil
  • 3 slices ginger sliced to thin shreads
  • 4 cloves garlic peeled and finely chopped
  • 150g enoki mushrooms ends trimmed

(A) Seasonings

  • 1/4 cup water
  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce (if not using this, use additional 1/2 light soy sauce)
  • 1/2 tbsp Chinese wine


  1. Slice and separate cabbages leaves from the white stem portion. Tear leaves to smaller pieces. Slice the stem portion to 3 cm length at a slant angle.
  2. Heat oil in wok, stir fry garlic and ginger until fragrant.
  3. Add the non-leafy cabbage (white portion) for a minute or two until they start to soften.
  4. Add cabbage leaves, enoki mushrooms and (A). Cover and let everything simmer for a few minutes until the cabbage is tender.

Leave a Comment

19 Responses to “Stir-fried Napa Cabbage”

  1. Xiaolu @ 6 Bittersweets — July 12, 2011 @ 3:02 am

    I love the fresh flavor of napa, yet it’s so versatile to be turned into my favorite pickle, kimchi. What a great dish that’s fast and easy to make :)


  2. Lia Chen — July 12, 2011 @ 8:51 am

    Absolutely love napa cabbage for stir fry and any other dishes. Probably I should put some enoki too like you did next time. I know my family will love it (^.^)


  3. tigerfish — July 12, 2011 @ 9:29 am

    I also enjoy napa cabbage..the natural sweetness so good in soups, stir-fries or simply steamed! Yum!


  4. Little Inbox — July 12, 2011 @ 12:09 pm

    I used to the seasonings too, except the five spice powder.


  5. Irene — July 12, 2011 @ 3:25 pm

    Hi, may I know what’s the brand of the FISH SAUCE you are using.


  6. norma — July 12, 2011 @ 11:45 pm

    Such a healthy dish…vegetarian delight


  7. TasteHongKong — July 13, 2011 @ 12:19 am

    Like this simple way of bringing out the natural sweetness, I alone could finish one whole dish : ).


  8. mycookinghut — July 13, 2011 @ 2:09 am

    I love napa cabbage in stir-fry and soup too!


  9. Little Corner of Mine — July 13, 2011 @ 6:26 am

    I love stir fry napa cabbage, just had some yesterday. Yours look lovely too.


  10. daphne — July 13, 2011 @ 6:55 am

    noobcook- i really do like cabbage because it’s so easy to use- plus it’s often cheap too. You remind me to cook cabbage soon again!