Equipment
Ingredients
Vegetables
- 500 g green cabbage, cored and roughly chopped into 2-inch pieces
- 3 scallions, sliced, white and green parts separated
- 4 garlic, minced
Sauce and Seasonings
- 30 ml neutral cooking oil
- 15 ml light soy sauce
- 5 ml toasted sesame oil
- 2 g salt
- 1 g white pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 122 kcal
- Protein
- 2 g
- Carbohydrates
- 10 g
- Fat
- 9 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 425 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 280 mg
- Calcium
- 69 mg
- Iron
- 0.9 mg
- Magnesium
- 22 mg
- Phosphorus
- 51 mg
- Zinc
- 0.4 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 119 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.5 mg
- Folate
- 62 mcg
- Water
- 131 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, core the cabbage and chop the leaves into rough 2-inch squares. Separate the thicker, crunchy stem pieces from the thinner leafy sections.
Mince the garlic and slice the scallions, ensuring the firm white sections are kept separate from the tender green tops.
Place a wok or large skillet over high heat. Allow it to preheat until lightly smoking, then pour in the neutral cooking oil.
Add the minced garlic and scallion whites to the hot oil. Stir-fry rapidly with a spatula for 15 seconds until highly fragrant but not browned.
Add the thicker cabbage stems to the wok first and toss for 1 minute. Follow with the remaining leafy cabbage pieces and stir-fry continuously for 3 to 4 minutes until the edges begin to blister and lightly char.
Drizzle the light soy sauce around the hot upper edges of the wok so it sizzles before reaching the vegetables. Add the salt and white pepper, then toss to coat everything evenly.
Remove the wok from the heat. Stir in the toasted sesame oil and the reserved scallion greens, tossing once more before transferring to a serving dish.
Chef's Notes
- Hand-tearing the cabbage leaves instead of chopping with a knife creates irregular, rustic edges that absorb sauces and seasonings much better.
- Adding the soy sauce along the hot edges of the wok, rather than directly on the vegetables, caramelizes the sugars in the sauce and deepens the flavor.
- Ensure the cabbage is completely dry before it hits the pan; residual water will lower the cooking temperature rapidly and cause the cabbage to boil in its own steam.
- For a subtle kick, add a pinch of dried chili flakes or a small dried red chili to the oil along with the garlic.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat quickly in a hot skillet or microwave until just warmed through to maintain texture.
Troubleshooting
Cabbage is soggy and steaming instead of blistering
Cause: The pan was not hot enough, the pan was overcrowded, or the cabbage was wet from washing
Fix: Carefully drain any excess liquid from the pan and increase heat to maximum to evaporate the remaining moisture
Prevention: Thoroughly dry cabbage after washing, ensure the wok is smoking hot before adding oil, and cook in batches if using a small skillet
Garlic burns immediately upon entering the pan
Cause: The heat was too high or the aromatics were left unattended without stirring
Fix: Cannot be fixed if completely blackened; start over to avoid a bitter taste
Prevention: Have all ingredients prepped and near the stove; stir continuously the moment aromatics hit the oil
Cultural Context
Stir-fried cabbage is a quintessential homestyle dish in Chinese cuisine, celebrated for transforming a humble, inexpensive vegetable into a deeply satisfying side. Quick, high-heat wok cooking preserves the natural sweetness and crunch of the cabbage while infusing it with 'wok hei', the sought-after complex, smoky breath of the wok.
