Pin it My neighbor once knocked on my door holding a head of cabbage and said she had no idea what to do with it. I tossed it in a wok with whatever I had in the pantry, and we ended up with this crackling, tangy stir-fry that made her laugh out loud at the first bite. The sauce pooled at the bottom of the bowl, and we kept tilting our plates to catch every drop. Now she texts me every time she buys cabbage, asking if I'm free to cook.
I made this on a Tuesday night when I was too tired to think, and the smell of garlic and ginger hitting hot oil snapped me awake. My roommate wandered into the kitchen asking what smelled so good, and we ended up eating straight from the wok with chopsticks. That night, cabbage stopped being boring and became something we craved. We've made it at least a dozen times since, tweaking the heat level depending on our mood.
Ingredients
- Green cabbage: The star of the dish, it holds its crunch under high heat and drinks up the tangy sauce without turning mushy.
- Carrot: Adds a hint of sweetness and a pop of color that makes the dish look as vibrant as it tastes.
- Scallions: Their mild onion flavor softens in the heat and adds a fresh, grassy note at the end.
- Garlic and ginger: These two create the aromatic base that makes your kitchen smell like a night market.
- Soy sauce: Brings the salty, umami backbone that ties everything together.
- Rice vinegar: The sharp tang that wakes up your taste buds and balances the richness.
- Chili paste: This is where the heat lives, and you control how much fire you want.
- Sugar: Just a teaspoon to round out the acidity and bring harmony to the sauce.
- Toasted sesame oil: A few drops at the end add a nutty warmth that lingers on your tongue.
- Vegetable oil: The workhorse for high-heat stir-frying, keeping everything moving without burning.
- Black pepper and salt: Simple seasonings that deepen the flavors without competing with the sauce.
- Sesame seeds: Optional, but they add a toasty crunch that makes the dish feel finished.
Instructions
- Mix the sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, chili paste, sugar, and sesame oil until the sugar dissolves. Set it within arm's reach so you can pour it in quickly when the wok is hot.
- Heat the wok:
- Pour vegetable oil into a large wok or skillet and crank the heat to medium-high. Wait until the oil shimmers and a drop of water sizzles on contact.
- Bloom the aromatics:
- Toss in the garlic and ginger, stirring constantly for about 30 seconds. The moment they start to smell sweet and sharp, you're ready for the vegetables.
- Stir-fry the cabbage and carrot:
- Add the sliced cabbage and julienned carrot, tossing everything with confidence so it cooks evenly. Keep stirring for 3 to 4 minutes until the cabbage just starts to soften but still has bite.
- Add the sauce:
- Pour in the prepared sauce and toss everything together, making sure each piece of cabbage gets coated. Stir-fry for another 2 to 3 minutes until the cabbage is tender-crisp and glossy.
- Season and finish:
- Sprinkle in the black pepper, salt, and scallions, stirring well for one more minute. Transfer to a serving dish, garnish with sesame seeds and extra scallions if you like, and serve hot.
Pin it The first time I served this to friends, one of them said it reminded her of a street stall in Chengdu where she ate spicy cabbage off a paper plate. We sat around the table passing the bowl, everyone going back for seconds, and I realized how food can carry you somewhere else even when you're just sitting in your own kitchen. That night, this simple stir-fry became a story we all shared.
How to Store and Reheat
Let the stir-fry cool completely before transferring it to an airtight container, where it will keep in the fridge for up to three days. When you're ready to eat it again, reheat it in a hot skillet for a couple of minutes to bring back some of the crispness. You can also microwave it, but the texture won't be quite as lively.
Ways to Make It Your Own
If you want extra heat, stir in more chili paste or sprinkle red pepper flakes over the top before serving. Swap the green cabbage for Napa cabbage if you prefer a softer, sweeter bite, or toss in sliced mushrooms and bell peppers for more color and texture. Some nights I add a splash of Chinkiang vinegar at the end for an even deeper tang, and it never disappoints.
What to Serve It With
This cabbage shines next to a bowl of steamed jasmine rice, where the sauce soaks into the grains and makes every spoonful exciting. It also works beautifully as a side dish to grilled chicken, tofu, or pork, cutting through the richness with its bright, spicy punch. On lazy nights, I've eaten it on its own straight from the bowl, and it's always satisfying.
- Pair it with fried rice or noodles for a complete weeknight meal.
- Serve alongside dumplings or spring rolls for a fun, shareable spread.
- Top it with a fried egg and call it dinner when you're cooking just for yourself.
Pin it This dish has a way of turning an ordinary Tuesday into something a little more exciting. I hope it brings as much color and spark to your table as it has to mine.
Recipe FAQs
- → Can I use Napa cabbage instead of green cabbage?
Yes, Napa cabbage works wonderfully and offers a milder, slightly sweeter flavor. It also cooks faster, so reduce the stir-fry time by 1-2 minutes to maintain a crisp texture.
- → How can I adjust the spice level?
Increase the chili paste or add red pepper flakes for more heat. For a milder version, reduce the chili paste to 1-2 teaspoons or omit it entirely and add a pinch at the end to taste.
- → What can I serve with this dish?
This pairs beautifully with steamed jasmine or brown rice, fried rice, or alongside grilled chicken, tofu, or fish. It also complements noodle dishes and makes a great addition to a multi-dish Asian-inspired meal.
- → How do I keep the cabbage crisp and not soggy?
Use high heat and avoid overcrowding the wok. Stir-fry in batches if necessary, and cook only until the cabbage is tender-crisp, not fully soft. Adding the sauce at the right time and cooking quickly helps maintain texture.
- → Can I make this ahead of time?
While best served fresh for optimal crunch, you can prepare it up to 2 hours ahead and gently reheat in a hot wok. Store in an airtight container in the refrigerator for up to 2 days, though the texture will soften slightly upon reheating.
- → What vegetables can I add for variation?
Bell peppers, mushrooms, snap peas, or broccoli florets work well. Add firmer vegetables like carrots and broccoli first, then softer ones like mushrooms and bell peppers toward the end to ensure even cooking.