Chinese Cabbage Stir-Fry with Garlic

This Chinese cabbage stir-fry with garlic is a dish I throw together whenever I need a quick vegetable side with a ton of flavor. I make this dish almost once a week because it's simple, easy, and uses ingredients I already have in the fridge.

What is Chinese Cabbage Stir-Fry with Garlic?

Chinese cabbage stir-fry with garlic is a simple dish where tender cabbage gets quickly tossed in a hot wok with lots of garlic and a splash of savory sauce. It's a comforting and easy dish you can pair with all types of protein for a full meal.

Why You'll Love This Chinese Cabbage Stir-Fry with Garlic

• Fast and Foolproof: Start to finish in about ten minutes, with ingredients you probably already have.
• Big Flavor, Few Ingredients: Garlic, Shaoxing, and oyster sauce do all the heavy lifting here. These ingredients complements the sweet and tender cabbage perfectly!
• Goes With Everything: It plays nicely next to rice, noodles, or any protein you have going.

Equipment You'll Need

• Wok or large skillet
• Sharp knife
• Cutting board
• Lid for your wok

Ingredients

• Green or Taiwanese cabbage: Taiwanese cabbage is flatter and sweeter, but regular green cabbage works great too if you can't find Taiwanese cabbage easily.
• Avocado oil
• Garlic
• Shaoxing wine: A Chinese rice wine that adds warmth and depth as it sizzles off.
• Oyster sauce
• Salt
• White pepper

Customizations

• Make it Vegan: Swap the oyster sauce for a vegetarian mushroom oyster sauce.
• Add a Spice Kick: Toss in a few dried chilies or a spoon of chili crisp with the garlic.
• Add Protein: Stir in thin slices of pork belly or some pressed tofu for a fuller meal.

How to Make Chinese Cabbage Stir-Fry with Garlic

Prep the Cabbage

Cut the cabbage into roughly 1-inch pieces, then wash thoroughly and drain well.

Saute the Garlic

Heat the avocado oil in a wok over medium-high heat, then add the sliced garlic and saute for 30 seconds to 1 minute until fragrant.

Add the Cabbage

Add the cabbage and toss for 1 minute to coat in the oil and garlic.

Deglaze with Shaoxing Wine

Pour the Shaoxing wine down the side of the wok to deglaze and let it sizzle off.

Season and Toss

Add the oyster sauce, salt, and a dash of white pepper, then toss to combine.

Steam and Serve

Cover with a lid and cook for 1 minute, then remove the lid, toss again, and serve immediately.

Storage

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot pan or wok to bring back some of that fresh-cooked texture.

Tips to Make the Perfect Chinese Cabbage Stir-Fry with Garlic

• Crank the Heat: A hot wok keeps the cabbage crisp and sweet instead of soft and sad.
• Drain the Cabbage: Make sure to drain any extra water after washing the cabbage so it gets a nice char when it hits the wok.
• Pour Wine Down the Side: Hitting the hot wok edge gives that signature smoky aroma cooks call wok hei.

Frequently Asked Questions (FAQs)

What cabbage is best for Chinese cabbage stir-fry with garlic?

Flat, sweet Taiwanese cabbage is the classic choice, but standard green cabbage gives you nearly the same result and is easier to find. I use green cabbage more often since it is easier to find in grocery stores.

Why is my cabbage stir-fry watery?

Usually it means the cabbage was not drained well or the heat was too low, so it steamed instead of seared. Dry it off and keep that wok screaming hot.

Can I make this without Shaoxing wine?

Yes, a splash of dry sherry works as a substitute or you can just leave it out for a still delicious garlicky version.

Is Chinese cabbage stir-fry with garlic vegetarian?

It is close, but oyster sauce is not vegetarian. Swap in a mushroom-based oyster sauce and you are good to go.

Can I add protein to this dish?

Absolutely! Thin pork slices, shrimp, or tofu are perfect protein choices to add in. 

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