Recipe By iken
Published Apr 2nd
Prep 10m Cook 5m Additional - Ready In 15m
Servings 4 servings Calories 64.7

A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 pound shredded cabbage
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine (Shaoxing wine)

Cooking Directions

  1. 1 Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Nutrition Facts

  • Calories 64.7
  • Carbohydrate 7.4 g
  • Fat 3.5 g
  • Fiber 2.9 g
  • Protein 1.8 g
  • Saturated Fat 0.6 g
  • Sodium 269.9 mg
  • Sugar 3.7 g

Chef's Notes

Cook's Note; I prefer to use a gas stove for this recipe.


  1. Oh my, oh my. Delicious. I did saute a vidalia first. I then carried out the recipe exactly. I even had the Chinese cooking wine. This recipe got a whole lot better when I took a bowl to my neighbor who is from Hong Kong and she loved it. Now that's what I call a - Read more ...
  2. Family didn't like this recipe at all. May be because I used savory cabbage. Didn't turn out very tasty.
  3. Great recipe! I use the vegetable spray instead of oil, works great cuts the calories. I never have wine or anything like that so i omit that. If I don't have fresh garlic I use garlic pepper seasoning tastes fine. And I mix my soy sauce with equal parts oyster sauce and water. I also - Read more ...
  4. I liked this. I served it on the side of a ginger glazed salmon and the flavors combined well. I first carmelized one onion. Then, I added the cabbage along with 2 chopped bok choy bundles and garlic. I used rice wine vineger to finish. We eat vegetables at each meal and this was a - Read more ...
  5. Simple & delicious! We loved this side dish w/ our Burmese curry & steamed rice dinner. The flavors of the ingredients are well balanced w/ the sweetness of the cabbage. I used 1/2 medium sized cabbage & it was perfect. Wouldn't change a thing about this recipe! Will definitely use again. Thanks so much for - Read more ...
  6. A friend of mine showed me his version of this. He added sliced onions to the cabbage salt and pepper. It was awesome! It is amazing how simple a dish it is and how good it is!
  7. Oh my this is good and easy to make. Didn't have the wine so substitued rice vinegar as others suggested. Used Napa cabbage cooked for about 3 min and kept warm in oven (at 190deg) while I stir fried the rest of dinner.. This is not a spicy dish and so it was a nice - Read more ...
  8. I usually make this when I have left over coleslaw mix. It is quick and easy. I sometimes add a couple drops of sesame oil or some sesame seeds for variation.
  9. A good complimenting side dish for other Asian cuisine. I used rice vinegar instead of wine and added about a tsp of white sugar. Using cole slaw mix with carrots and purple cabbage gave the recipe some additional color which was nice. Served with a little hoisin sauce on the side for dipping, the flavors - Read more ...
  10. Okay, I was a little wierded out by the thought of eating straight cabbage, but this dish is amazing! I also tried it with apple cider vinegar in place of the wine, and it's great either way.