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Stir-fried Cabbage

I have strangely avoided stir-fried cabbage (炒高丽菜) my whole life, only to fall in love with it recently after eating a very delicious version at a zichar stall.

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Stir-Fry Cabbage

Cabbage (the round one which is also called Beijing cabbage/高丽菜; not to be confused with the longish cabbage aka napa cabbage), like chayote, keeps well in the fridge, so nowadays I like to sneak it into my weekly groceries and cook them towards the end of the week. I added shiitake mushrooms, spring onions and carrots to my stir-fry cabbage, as I have these ingredients in my fridge at all times. Cabbage, when cooked right (not too raw and not overcooked) has a natural sweetness and mild crunch. It is a really healthy and delicious side-dish to complement any Chinese home-cooked meal. If you have chicken or vegetable stock, you can use it in place of the seasonings for a quicker and even more fuss-free cooking.

Stir-Fry Cabbage Ingredients

19 comments on “Stir-fried Cabbage”

  1. I am such a fan of this easy stir fry. It’s cheap and delicious. I hv to remember to add dried shrimps more often!

  2. R u using happycall saucepan? Recognize the lid in the photo.

  3. Did not know you don’t really fancy cabbage. I thought you may have eaten a lot of 高丽菜 – Ko Lay Chai dishes in Taiwan and developed a liking for it. :P

    I like cabbage quite a lot – not raw ones though. Raw cabbage to me is like raw bean sprouts – smells and taste pungent. But when cooked right, can be tasty. It is my favorite veg to add to stir-fry noodles.

    • Yes I took a fancy of 高丽菜 in Taiwan! I think I had mistaken cabbage taste for beansprouts in the past. I ate a lot of overcooked cabbage before and they taste like overcooked beansprouts – mushy with a “rotten smell” … just eeks!

  4. Simply delicious! I used a lot of cabbage in soup, noodle stir-fry and vegetables stir-fry.

  5. I like this … another simple and good home-cooked dish.

  6. Looks delicious this stir-fired cabbage, like the simplicity and yet so flavorful with the dried shrimps and the shiitake mushrooms…yum! Like you because stay well in the fridge, I often have it around :)
    Hope you are having a great week!

  7. Hi Wiffy,
    Am glad you now like cabbage cos I love it! It’s my all time fav due to it’s crunch n sweetness. I love to add tanghoon to absorb the naturally sweet gravy. At other times, I add black fungus or a small pkt of sliced Sichuan veg. Look forward to more yummy recipes fm u!

  8. This looks yummy and easy. Thanks for sharing.

  9. That looks delicious and healthy. I can eat that a few times a week.

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