{"id":35327,"title":"Takeout-Style Stir-Fried Napa Cabbage","modified":"2025-06-18T09:36:24+02:00","plain":"A delicious stir-fried Chinese cabbage that's even better than what you'd get in a restaurant\n\n\n\nThis stir-fried Chinese cabbage is the perfect side for all your Asian dishes, and especially your Chinese dishes, because it's a staple on restaurant tables.\n\n\n\nThe aim of this simple Asian stir-fried cabbage is to stay crisp yet fully cooked, achieved with a very quick, high-heat wok fry.\n\n\n\nYou'll end up with extra sauce, so you can spoon it over rice for a quick vegetarian meal, but it truly shines alongside dishes like beef with onions, caramel chicken, caramel pork, or classic General Tso's chicken. It also deserves a spot as a side dish at a traditional Chinese New Year meal.\n\n\n\nServe it as a side with restaurant-style chicken stir-fry\n\n\n\nTips for successful stir-fried Chinese cabbage\n\n\n\nPay attention to your wok size; you don't want to overload it. We want stir-fried cabbage, not boiled. If you add too much cabbage, the wok temperature will drop and the vegetable will release water, which will end up boiling the Chinese cabbage. It's the same principle as stir-fried pak choi\n\n\n\nMix the thickener ahead of time. I know it's tempting to measure and add it during cooking, but for proper thickening it's better to mix it before you start cooking\n\n\n\nThe main ingredients of the stir-fried Chinese cabbage\n\n\n\n\n\n\n\nOyster sauce: the central flavor of the recipe - do not skip it! A vegetarian version is available if needed\n\n\n\nChinese cabbage: an Asian variety that is fairly easy to find; you can use white cabbage if you prefer, but the flavor will be slightly different\n\n\n\nLight soy sauce: the classic salty soy sauce you can find almost anywhere\n\n\n\nSesame oil: use virgin or toasted, depending on your taste; I prefer toasted\n\n\n\nPotato starch: used to thicken the sauce; it gives a slightly different texture than cornstarch, though the latter will work in a pinch\n\n\n\n\n\n\tTakeout-Style Stir-Fried Napa Cabbage\n\t\t\n\t\tA quick, flavour-packed stir-fried Chinese cabbage that\u2019s even better than take-out.\t\n\t\n\t\tWok\t\n\t\n\t\t450 g Chinese cabbage (cut into bite-size pieces)2 tablespoons neutral oil (for cooking)1 clove garlic (minced)2 tablespoons oyster sauce1 tablespoon light soy sauce1 tablespoon sesame oilSalt (to taste)White pepper (to taste)White sesame seeds (for garnish)Black sesame seeds (for colour contrast)To thicken the sauce1 tablespoon potato starch (or cornstarch)6 tablespoons water\t\n\t\n\t\tCut the cabbage into bite-size pieces.Place a wok or large skillet over high heat and let it heat for 1 minute.Meanwhile, whisk the starch and water together in a small bowl to make a slurry.When the wok is hot, add the oil and swirl to coat the surface evenly.Stir-fry the cabbage for 4\u20135 minutes.Add the oyster sauce, soy sauce, and garlic; stir-fry for 1 minute.Pour in the slurry and cook, stirring, for about 1 minute until the sauce thickens.Drizzle in the sesame oil, toss to coat, and turn off the heat.Season with salt and white pepper, scatter over the sesame seeds, and serve immediately.\t\n\t\n\t\tDon\u2019t overcrowd the wok\u2014too much cabbage will steam instead of sear.\n\t\n\t\n\t\tSide dishChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=35327"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/19322"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=35327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=35327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=35327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}