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!

4.8 from 4 reviews
Chinese 4-Ingredient Fried Cabbage
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Chinese
Serves: 4
  • 1 and 1/2 tablespoon vegetable oil
  • 1 teaspoon Sichuan peppercorns
  • 2 dried chili peppers
  • 1/2 small head cabbage, chopped
  • 3/4 teaspoon salt
  • 1 teaspoon soy sauce, or tamari for gluten free
  1. 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).
  2. 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.
  3. Serve warm.
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.

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Chinese 4-Ingredient Fried Cabbage Nutrition Facts


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
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 Austin, Texas kitchen.

Never Miss a Recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

14 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!

  1. Robyn @ Simply Fresh Dinners

    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!


    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…

  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!

    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 🙂

  4. Alice

    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.