Stir-Fried Cabbage with Chinkiang Vinegar


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

I love Chinese cabbage with anything, but the Chinkiang vinegar gives this dish a distinct sweet and sour taste. I often just stir-fry cabbage with garlic and extra virgin olive oil for a great result.


  • ½ Chinese cabbage (wombok), cut into large chunks
  • 2 tablespoons Chinkiang vinegar
  • 125 ml (4 fl oz/½ cup) peanut oil
  • 1 teaspoon finely chopped ginger
  • 1 clove garlic, finely chopped
  • 1 tablespoon shaoxing
  • 1 teaspoon white vinegar
  • 2 tablespoons grated palm sugar (jaggery)
  • 2 tablespoons oyster sauce


Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the ginger and garlic until fragrant. Add the cabbage, stir-fry for 1 minute, then deglaze the wok with the shaoxing. Add the Chinkiang and white vinegars, palm sugar and oyster sauce and cook for another minute, then spoon the cabbage onto a serving plate. Heat the remaining oil until just smoking and carefully douse the cabbage with the hot oil before serving.