Chinese cabbage stir-fry is a simple yet flavorful dish that can be whipped up in minutes, making it an excellent addition to any meal. The combination of tender cabbage, savory meat, garlic, and a hint of spice creates a delicious balance of flavors. Let’s explore how to make this delicious and satisfying dish in just a few easy steps.
1. Best Chinese Cabbage Stir-Fry Recipe
Ingredients
- 2 tablespoons oil (vegetable, canola, or peanut oil)
- 6 oz. bacon (170g), pork loin, or chicken
- 5 cloves garlic
- 5 dried red chilies
- 1 ½ lb. Taiwanese cabbage or regular cabbage (680g)
- 2 teaspoons Shaoxing wine or rice wine
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- 1 tablespoon water
- ½ teaspoon Chinese black vinegar or balsamic vinegar
- 2 scallions, cut into 2-inch lengths
Instructions
Step 1: Prepare the Ingredients
Shred the cabbage: Hand-shred 1 ½ lbs. of Taiwanese cabbage (or regular cabbage) into bite-sized pieces. Wash the cabbage thoroughly and make sure it is completely dry before cooking. Excess water can cause the stir-fry to become soggy.
Prepare the garlic and chilies: Smash and halve 5 garlic cloves. Deseed and roughly chop 5 dried red chilies. The chilies will add a subtle heat, but deseeding them will prevent the dish from becoming too spicy.
Slice the meat: Thinly slice 6 oz. of bacon, pork loin, or chicken. The meat adds richness and provides a savory base for the stir-fry.
Step 2: Heat the Oil and Cook the Meat
Heat the oil: In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Ensure the wok is hot before adding the other ingredients to create that signature stir-fry flavor.
Cook the bacon (or pork/chicken): Add the thinly sliced bacon, pork, or chicken to the wok. Stir-fry for about 2-3 minutes until the meat starts to brown and the bacon becomes slightly crispy. If using pork or chicken, cook until the meat is no longer pink.
Step 3: Add Garlic and Chilies
Add the garlic and chilies: Once the meat is cooked, add the smashed garlic and dried red chilies to the wok. Stir-fry for about 30 seconds to 1 minute until the garlic is fragrant, but be careful not to burn it. The chilies will release their heat and infuse the oil with a subtle spice.
Step 4: Stir-Fry the Cabbage
Add the cabbage: Increase the heat to high and add the shredded cabbage to the wok. Stir-fry for about 2-3 minutes, tossing frequently to ensure the cabbage cooks evenly. The goal is to soften the cabbage slightly while keeping some of its crunch.
Deglaze with Shaoxing wine: Once the cabbage starts to wilt, pour in 2 teaspoons of Shaoxing wine (or rice wine). This helps to deglaze the pan and adds a depth of flavor to the dish.
Step 5: Add Seasonings
Add soy sauce and sugar: Stir in 1 tablespoon soy sauce and ½ teaspoon sugar. The soy sauce will provide a savory umami flavor, while the sugar balances the saltiness.
Add water: Pour in 1 tablespoon of water to help steam the cabbage and ensure everything cooks evenly. Continue to stir-fry for another 1-2 minutes until the cabbage is tender but still has a slight crunch.
Step 6: Final Touches
Add vinegar: Stir in ½ teaspoon of Chinese black vinegar (or balsamic vinegar) for a hint of acidity that brightens the dish. The vinegar elevates the flavors and adds a subtle tang.
Add scallions: Finally, toss in the scallions (cut into 2-inch lengths) and stir-fry for an additional 30 seconds. The scallions add a fresh, aromatic finish to the dish.
Step 7: Serve
Plate and serve immediately: Transfer the cabbage stir-fry to a serving dish and enjoy while it’s hot.
2. Tips for the Best Chinese Cabbage Stir-Fry
Dry the Cabbage Thoroughly: Excess moisture on the cabbage can make the stir-fry watery. Be sure to dry the cabbage thoroughly after washing to achieve the best texture.
Use High Heat: Stir-frying is all about cooking quickly over high heat. This helps to retain the crunch of the vegetables and prevents them from becoming too soft or mushy.
Don’t Overcook the Cabbage: The cabbage should be slightly wilted but still have some bite. Overcooking can make it soggy and less appealing.
Adjust the Spice Level: For a spicier dish, leave the seeds in the dried red chilies or increase the number of chilies. If you prefer a milder dish, you can reduce the amount of chilies used or omit them entirely.
3. Variations of Chinese Cabbage Stir-Fry
Vegetarian Version: Omit the bacon and replace it with firm tofu or mushrooms for a vegetarian-friendly meal. You can also add a splash of vegetarian oyster sauce for extra umami flavor.
Spicy Sichuan Cabbage Stir-Fry: Add Sichuan peppercorns along with the dried chilies for a numbing, spicy kick. This variation will give the stir-fry a more authentic Sichuan flavor profile.
Cabbage and Mushroom Stir-Fry: Incorporate a variety of mushrooms, such as shiitake, oyster, or button mushrooms, to add an earthy depth of flavor to the dish. Stir-fry the mushrooms along with the meat or tofu for an umami-packed meal.
Sweet and Sour Cabbage Stir-Fry: Increase the amount of vinegar and add 1 tablespoon of ketchup for a sweet and tangy variation. This is a great option for those who enjoy bolder, sweet-and-sour flavors in their stir-fries.
4. What to Serve with Chinese Cabbage Stir-Fry
Steamed Rice: Serve the cabbage stir-fry over a bed of steamed jasmine or brown rice for a complete and satisfying meal.
Dumplings: Pair with steamed or pan-fried dumplings for a delicious side dish.
Noodles: Noodles make a great companion to cabbage stir-fry. You can toss this Chinese cabbage stir-fry with egg noodles, lo mein or chow mein.
Soup: A light soup, such as hot and sour soup or egg drop soup, complements the stir-fry beautifully.
This Chinese Cabbage Stir-Fry recipe is a quick, flavorful, and versatile dish that can be enjoyed as a main course or side dish. With its combination of tender cabbage, savory meat, garlic, and a hint of spice, You will have a dish that is both satisfying and easy to prepare. Suitable for weeknight dinners or as part of a larger meal, this dish is sure to become a favorite in your kitchen.
