Spicy Stir-fry Chinese Cabbage

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 06/15/21
Woman wearing striped apron using wooden spatula to stir fry
Will Heap/Getty Images
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
101 Calories
7g Fat
8g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 101
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 502mg 22%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 2g
Vitamin C 5mg 26%
Calcium 39mg 3%
Iron 1mg 5%
Potassium 117mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

Ingredients

  • 1 pound Chinese cabbage, also called napa cabbage or sui choy

  • 1 large garlic clove

  • 2 green onions (spring onions)

  • 2 tablespoons vegetable oil, or peanut oil, for stir-frying

  • 2 to 3 teaspoons chile paste

  • 1 tablespoon Chinese rice wine, or dry sherry or white wine

  • 1/2 teaspoon salt

  • 1/4 cup water

  • 1 teaspoon sugar

  • 1 to 2 teaspoons soy sauce, optional

  • 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.