Chinese 4-Ingredient Fried Cabbage

Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet cabbage to make a quick and delicious side dish.

Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet fried cabbage and makes a quick and delicious side dish.

On a Chinese dinner table, there are always a few vegetable dishes along with the main. A quick stir fry is one of the best ways to create a healthy and delicious side dish for dinner.

This 4-ingredient fried cabbage is a family recipe. My mom cooks it all the time because it requires minimum preparation and chopping but it yields a very flavorful dish. She kept telling me, right before I moved to the US, that this is the kind of recipe I need to learn. These days, one seldom has time to cook complicated dishes for weekday dinners. And putting green vegetables on the dinner table is one of the most important tasks. According to my mom, these greens weigh more than the protein.

And she is right. Now I cook both lunch and dinner, almost 7 days a week (except pizza night). That translates to 10 to 12 meals per week so I need quick and easy recipes.

Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet fried cabbage and makes a quick and delicious side dish.

So here is it, the 4-ingredient fried cabbage that only requires 3 minutes to prepare and 5 minutes to cook. By using Sichuan peppercorns and chili peppers, the oil becomes very fragrant and adds a numbing spicy hint to the sweet cabbage. The cabbage will be seared with high heat and lightly charred, tender and meaty in texture without losing its crunchiness. This recipe yields 4 servings but my husband and I always finish the whole dish in one sitting.

Infuse the oil with aromatics and then toss at a high heat, this adds a smoky flavor to the sweet fried cabbage and makes a quick and delicious side dish.

Need more quick sides like this? Check out Cantonese Broccoli with Oyster Sauce, Bok Choy with Soy Garlic Sauce, Garlic Spinach in Chicken Broth, and Easy Swiss Chard Stir Fry.  

Bon Appetit!

Chinese 4-Ingredient Fried Cabbage

Infuse the oil with aromatics and then toss at a high heat, This adds a smoky flavor to the sweet cabbage to make a quick and delicious side dish
4.89 from 9 votes
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Course: Side
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 4
Calories: 53kcal
Author: Maggie Zhu

Ingredients

  • 1 and 1/2 tablespoon vegetable oil
  • 1 teaspoon Sichuan peppercorns
  • 2 chili peppers , dried
  • 1/2 small head cabbage , chopped
  • 3/4 teaspoon salt
  • 1 teaspoon soy sauce (or tamari for gluten free)

Instructions

  • Heat wok over medium high heat. When the wok is hot, add vegetable oil and peppercorns. Stir until the peppercorns become fragrant and turn dark brown. Turn the heat right down and scoop the peppercorns out with a spatula (or a ladle)and put aside for later. (*footnote 1).
  • Turn the heat back to medium high and add the chili peppers and cabbage. Immediately stir with spatula for 30 seconds. You should hear a vibrant sizzle. Add the salt. Keep stirring until the the edges are lightly charred. Turn off the heat, drizzle soy sauce over the cabbage and stir a few times to mix everything well.
  • Serve warm.

Notes

  1. When the Sichuan peppercorns cool down, grind them in a coffee grinder and store in an airtight container in the fridge. The peppercorn powder is very fragrant and can be used in making marinade or sauce, such as sesame noodles.

Nutrition

Serving: 95g | Calories: 53kcal | Carbohydrates: 5.3g | Protein: 1.2g | Fat: 3.5g | Saturated Fat: 0.7g | Sodium: 529mg | Potassium: 155mg | Fiber: 2.2g | Sugar: 2.9g | Vitamin A: 100IU | Vitamin C: 44.6mg | Calcium: 40mg | Iron: 0.5mg

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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23 thoughts on “Chinese 4-Ingredient Fried Cabbage

    1. Maggie Post author

      Hi Nami, thank you for stopping by! 🙂 I bet you’ll love Szechuan pepper corns, if you never had it before. It add numb spiciness to a pungent dish and make it taste better. Just be careful not to bite on them. Your tongue will feel numb and can’t taste other flavors for a short period of time!

      Reply
  1. Robyn @ Simply Fresh Dinners

    5 stars
    This looks so appetizing, Maggie, that I just want to gobble it up. We would be eating all the portions too, lol. We both need to use a slow cooker more often so we’re not cooking so many meals!
    Sharing this beautiful recipe – thanks for another great creation!

    Reply
  2. STELLA

    4 stars
    Hay Maggie, usually i give pork sausage (or lap cheong), give a table of chili oil (so i skip the peppercorn, bec i had put the peppercorn in the oil), and my girls will say: wow mom, these is cool…..and these will make me smile…have a great day…

    Reply
  3. Marissa

    I made this last night with a whole head of Napa cabbage and it was so good that my husband and I ate the whole thing! Fabulous recipe, Maggie. Thank you!

    Reply
    1. Maggie Post author

      The recipe makes it so easy to consume tons of cabbage isn’t it? I’m so glad to hear you tried my recipe and enjoyed it Marissa!
      Have a a great day 🙂

      Reply
  4. Alice

    5 stars
    I visited China last year and enjoyed the food there very much. Since then I’ ve been looking for the recipes similar to what I’ve had there. I am glad I found your site. Love it. Thank you so much.

    Reply
  5. Sue

    This recipe is even better than Maggie makes it sound. Crunchy, bright, and so satisfying, this will definitely be a veggie go to.

    Reply
  6. Will

    5 stars
    Absolutely delicious recipe! It will be part of my weekly rotation for sure.
    I did make a slight change to the recipe. I omitted the salt, added 2 tsp of Zhejiang Vinegar and 2 cloves of minced garlic, and kept everything else the same. Delicious! Thank you!

    Reply
  7. Christi Baughman

    Thank you, Maggie, Delicious recipe! Welcome to Texas! I’m here also (about 200 miles from Austin). I’m very grateful you posted this recipe. I was thinking to drive to the Chinese restaurant to pick up their chow mein that has a little of the stir fry cabbage in it; however, I had second thoughts on the matter since I had a fresh head of cabbage in the fridge. I had no idea how to cook it to taste anything like that restaurant makes until I found your posts on the web! I didn’t have the special Sichuan peppers so I used a leftover packet of hot red pepper flakes from pizza delivery the other night. It worked well enough for my tastes. I left it in the entire cooking time since those flakes are so small & nearly impossible to retrieve out of hot oil.

    Reply
  8. Pey-Lih

    5 stars
    The peppercorn really liven up this dish! Thank you for sharing this recipe. We enjoyed it this evening and it was so simple to make when you have exams to prepare for.

    Reply
  9. Mia

    5 stars
    Hi Maggie, I stumbled upon your websiteone night while researching recipes for cabbage.
    Thank you so much for sharing your recipes, the food turned out really amazing! Can’t wait to try out other recipes! All the best from Germany 🙂

    Reply
  10. bill pryor

    Hi Maggie, Just a short note to tell you, your recipes are the BEST I have dozens of Chinese cookbooks, but they are to complicated for most meals. You have it right quick and easy, not too many ingredients. Best to you & yours

    Reply
  11. Batool Idrish

    5 stars
    I tried this recipe out and was amazed by how it tingles the tastebuds. Thank you ! I think I’m going enjoy cooking once again, after ten years the kitchen seemed an alien space. Your recipe tempted me back into the kitchen- “Welcome back into the Kitchen”.

    Please share the secret of how you keep veggies from shrinking due to cooking.

    Reply
    1. Maggie Post author

      Glad to hear you like the recipe! Re your question, I don’t think there’s a way to keep the veggies from shrinking since it’s a natural process that happens during cooking. If you want to keep the veggies green and vibrant with a crisp texture, the best way is not over cook them or even under cook a bit.
      Hope you enjoy cooking again and have a great day!

      Reply