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Easy Chinese Cabbage Stir Fry

This easy Chinese cabbage stir fry is a great side dish that I think the whole family will enjoy.  Recently I was at an event where I met a woman named Ting (you can check out her two Instagram pages HERE and HERE), and I started following her.  She posted this recipe and said if you think cabbage if boring, you need to make this recipe.  She has a fashion/food Instagram, and a workout Instagram.

Ting Ma

Did I have to go to an Asian grocery store to get a couple ingredients?  Yes, but it was a great way to meet up with my friend Morgan (YouTube video coming soon on that trip!) and find the Sichuan peppercorns and black vinegar.

Ingredients

  • cabbage
  • soy sauce
  • garlic
  • dried chilies
  • oyster sauce
  • black vinegar
  • spicy sweet and sour sauce (see below)

ingredients for chinese cabbage

Black Vinegar

this is a jar of black vinegar

Chinese black vinegar is a staple in Chinese cooking and adds a rich, tangy flavor with a slightly sweet, almost malty finish.  Unlike regular vinegar, black vinegar has a deeper, more complex flavor that pairs perfectly with soy sauce, garlic, and spicy chiles.  It’s commonly used in stir fry, dipping sauces and marinades.  You can find it at most Asian grocery stores or ONLINE.  If you can’t find black vinegar, rice vinegar is a good substitute.

Oyster Sauce

a bottle of oyster sauce for chinese cabbage

Oyster sauce is one of my favorite ingredients to add to stirfrys because it brings so much flavor with just a little bit.  It’s a thick, savory sauce made with oyster extracts (it doesn’t taste like oysters though) and adds a slightly sweet, salty and rich umami flavor to dishes.  A bottle lasts a long time in the refrigerator once opened.

Spicy Sweet and Sour Sauce

asian wing sauce

While this deviated a bit from the original recipe because I wanted a sauce that was slightly sweeter with a little extra kick of heat.  With the addition of that Asian wing sauce, which gave this Chinese cabbage the perfect balance of sweet, spicy and savory flavors.  You can find this at Aldi, but if you can’t find it, no worries!  A combination of sriracha and your favorite store bought sweet and sour sauce will work just as well.  Just start with a little sriracha, adding more to adjust the heat to your liking.

Chinese cabbage

Chinese Cabbage

Yield: 4 (one cup)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

This easy Chinese cabbage recipe is packed with flavor, made with simple ingredients and perfect for a quick side dish the whole family will love.

No Ratings

Ingredients

  • 8 cabbage leaves, torn into pieces
  • 8 Sichuan peppercorns
  • 5 cloves garlic, slided
  • 4 dried chilis
  • 1 tablespoon soy sauce
  • 1.5 tablespoons oyster sauce
  • .5 tablespoon black vinegar
  • 1 tablespoon spicy sweet and sour sauce
  • salt and pepper to taste
  • cooking oil (I used 2 teaspoons vegetable oil)

Instructions

  1. Heat 1 teaspoon of oil in a large skillet or wok over medium heat. Add the peppercorns and cook for 30 seconds, stirring frequently to release their flavor. Remove the peppercorns from the pan and set aside.
  2. Add the sliced garlic and chilies to the same skillet. Cook 1-2 minutes, stirring frequently, until the garlic begins to turn golden brown. Be careful not to burn the garlic. Remove from the skillet and set aside with the peppercorns.
  3. Add the remaining oil to the skillet. Add the torn cabbage leaves and saute for 4 minutes, stirring occassionally, until the cabbage begins to soften but still has a slight crunch.
  4. While the cabbage cooks, whisk together the soy sauce, oyster sauce, black vinegar and spicy sweet and sour sauce in a small bowl.
  5. Pour the sauce mixture over the cabbage and stir to coat evenly. Continue to cook for another 2 minutes, allowing the cabbage to absorb the flavors of the sauce.
  6. Return the peppercorns, garlic and chilies to the skillet. Toss everything together until well combined and heated through.
  7. Season with salt and pepper to taste.

Notes

For the best texture, avoid overcooking the cabbage. Each one cup serving is 2 WW points. If you count calories or macros: 78 calories, 2 fat, 13 carbs, 2 fiber and 2 protein.

Did you make this recipe?

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© Biz
Cuisine: Asian / Category: All Recipes
I am so happy I tried this recipe.  If cabbage isn’t a vegetable you routinely throw into your cart, this recipe might just change your mind.

Chinese cabbage

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If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.

In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.

Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.

Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!

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