Simple Chinese Cabbage
Classic Wok-Fried Chinese Cabbage with Garlic and Soy
This is the foundation of Chinese home cooking—tender cabbage kissed with fragrant garlic and finished with the essential trio of soy sauce and Shaoxing wine. In just minutes, you'll transform humble cabbage into something sublime with proper wok technique.
ChineseAsianDinnerVegetarianQuick MealsOne Pot
Ingredients
- 1 tbspvegetable oil, preferably peanut or neutral high-heat oil
- 2 clovegarlic cloves, finely minced
- 1 lbChinese cabbage (napa cabbage), shredded into bite-sized pieces
- 1 tbsplight soy sauce, preferably low-sodium
- 1 tbspChinese cooking wine (Shaoxing wine preferred) or dry sherry
Instructions
- Heat your wok or large skillet over medium heat until it just begins to smoke, then add the oil and swirl to coat. Add the minced garlic and listen for that gentle sizzle—cook just until fragrant and the edges start to turn golden, about 3-5 seconds. Don't let it burn or it will turn bitter.⏱ 5 sec
- Add all the shredded cabbage at once—it will seem like a lot, but it will wilt quickly. Toss everything together with your wok spatula to coat the cabbage in that aromatic oil, then cover and let it steam for 1 minute. You'll hear it gently sizzling underneath.⏱ 1 min
- Remove the lid and drizzle in the soy sauce, stirring constantly to distribute the color evenly. The cabbage should be starting to soften and take on that beautiful glossy sheen. Continue cooking and stirring for 1 minute to let the flavors meld.⏱ 1 min
- Now for the final flourish—crank the heat to high and add the cooking wine, which will create a dramatic sizzle and release wonderful aromas. Stir-fry vigorously, keeping everything moving, until the cabbage is tender-crisp and has absorbed most of the liquid, about 2 minutes. The cabbage should be bright and glossy, not mushy.⏱ 2 min