Chinese Cabbage Stir Fry

  • PrepTime: 5 Mins
  • CookTime: 5 Mins
  • TotalTime: 10 Mins


  1. 1 middle size cabbage ,hand shredded and remove the tough parts
  2. 2 garlic cloves sliced
  3. 1 inch root ginger ,minced
  4. 3 to 6 dried chili pepper depending how spicy you want it to be
  5. 1/2 teaspoon Sichuan peppercorn
  6. 1 tablespoon light soy sauce
  7. 1/2 tablespoon black vinegar
  8. 1/2 teaspoon salt or as needed
  9. 1 tablespoon vegetable cooking oil


  1. Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish. 
  2. Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
  3. Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.
  4. This process should be finished within 30 seconds.


  1. Heat your wok or pan at first before adding the oil. Since we are doing a quick frying, we need enough hot kept by the wok. Take full usage of the wok heating by moving the cabbage around the wok.
  2. The cabbage should be completely drain before frying. Only water on the leaves can spoil the dish by turning quick frying process into steaming or poaching.