Stir-Fried Napa Cabbage

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Preparation info

    • Difficulty


Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Napa cabbage may be called Chinese cabbage, Chinese celery cabbage, or Chinese leaves, but you should be able to find it at your local supermarket.


  • 4 tablespoons vegetable oil
  • 1½ pounds napa cabbage, leaves and stems separated and sliced ½-inch thick
  • 3 slices fresh ginger, peeled
  • 2-3 scallions, cut into 1-inch sections, white and green parts separated
  • ½ teaspoon salt
  • 1 tablespoon thin soy sauce


  • Heat the wok over a high heat until smoke rises. Add the oil and swirl it around. Add the ginger, then the white scallions, and let sizzle for a few seconds to release their aroma. Add the cabbage stems and, sliding the wok scoop to the bottom of the wok, flip and turn for about 2 minutes. Then add the leaves and stir-fry for another 2 minutes. Reduce the heat, cover the wok with the lid, and cook for 4 minutes. Add the salt and soy sauce. Add the green scallions, stir, and remove to a serving plate. Serve immediately.

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