Spicy Stir-fry Chinese Cabbage

Woman wearing striped apron using wooden spatula to stir fry
Will Heap/Getty Images
Ratings (8)
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
149 Calories
7g Fat
18g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.


  • 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
  • 1 large garlic clove
  • 2 green onion (spring onions)
  • 2 tablespoons vegetable oil (or peanut oil, for stir-frying)
  • 2 to 3 teaspoons chile paste (according to taste)
  • 1 tablespoon Chinese rice wine (or dry sherry or white wine)
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon sugar
  • Optional: 1 to 2 teaspoons soy sauce
  • 1 teaspoon cornstarch (mixed in 4 teaspoons water)

Steps to Make It

  1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.

  2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.

  3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.

  4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.

  5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.

  6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.