Wok-Fried Duo of Cabbage


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

There are two types of cabbage in Beijing—da bai cai, which is Chinese cabbage of a long, oblong variety, and purple ‘cow heart’ cabbage or niu xin cai, whose name is a reference to the Chinese familiarity and appreciation of offal. We celebrate the sweet simplicity of cabbage in this simple stir-fried dish.


  • Cooking oil 3 Tbsp
  • Dried red chillies 5, cut into 1-cm (½-in) lengths
  • Chinese white cabbage (da bai cai) 250 g (9 oz), washed, drained and cut into strips
  • Purple cabbage (niu xin cai) 250 g (9 oz), washed, drained and cut into strips


    1. Heat oil in a wok over low heat. Deep-fry chillies until oil turns reddish. Remove from heat and separate chillies from oil. Transfer oil to a bowl.
    2. Combine ingredients for seasoning in a bowl and set aside.
    3. Using the same wok, sauté half of deep-fried chillies, Chinese cabbage and half portion of seasoning over high heat until cabbage is cooked. Remove from heat and set aside. Repeat with purple cabbage, remaining deep-fried chillies and seasoning.
    4. In two layers, pack cabbage into a ring mould on a serving plate for a round shape. Unmould, then drizzle chilli oil over. Serve hot.