Name: Chinese Cabbage Stir-Fry, Two Ways Recipe
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 1 tablespoon cooking oil; 1 teaspoon Sichuan peppercorn; 3 cloves garlic, sliced; 3 slices ginger; 6 dried chillies (or fresh chillies); 250 g cabbage, hand-torn into small pieces; ½ teaspoon dark soy sauce; ½ teaspoon light soy sauce; ¼ teaspoon black rice vinegar; 1 pinch salt; 1 pinch sugar; 1 tablespoon cooking oil; 2 Chinese sausages (Lap cheong), sliced; 1 teaspoon ginger, julienned; 250 g cabbage, hand-torn into small pieces; 1 stalk scallions, finely chopped; 2 teaspoon oyster sauce; ½ teaspoon light soy sauce; 1 teaspoon Sichuan peppercorn; 3 cloves garlic, sliced; 3 slices ginger; 6 dried chillies (or fresh chillies)

If you’re on the lookout for a dish that bursts with flavor, crunch, and a touch of savory comfort, look no further than this delightful Chinese Cabbage Stir-Fry, Two Ways Recipe. It’s one of those easy recipes that feels like a warm hug: simple ingredients come together quickly to create two distinct versions, each offering unique tastes and textures. Whether you prefer your cabbage with spicy, aromatic peppercorns or a richer, meaty twist featuring Chinese sausage, this recipe will have your taste buds dancing and leave you craving more.

Ingredients You’ll Need

Two people are tearing fresh pale green cabbage leaves with their bare hands above a light-colored basket filled with many torn cabbage pieces. The cabbage leaves have a soft, leafy texture with some veiny details. The basket rests on a surface with a white marbled texture. Both people wear dark shirts, and their arms and hands are visible while handling the cabbage. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Chinese Cabbage Stir-Fry, Two Ways Recipe lies in its simplicity. Each ingredient plays a crucial role—from the numbing warmth of Sichuan peppercorns to the sweet savoriness of Chinese sausage or the bright zing of black rice vinegar—building layers of flavor while preserving the vibrant crunch and fresh color of cabbage.

Cooking oil (3 tablespoons total): Essential for stir-frying and unlocking the flavors of spices and aromatics.
Sichuan peppercorn (1 teaspoon): Adds that signature numbing heat and subtle citrus aroma.
Garlic (3 cloves, sliced): Brings a warm, pungent depth with every bite.
Ginger (3 slices + 1 teaspoon julienned): Provides a bright, peppery zing that sharpens the dish.
Dried chillies (6 pieces or fresh chillies): Infuses the stir-fry with a pleasant heat and smoky fragrance.
Cabbage (250 g, hand-torn into small pieces): The star ingredient, offering a fresh, crunchy base.
Dark soy sauce (½ teaspoon): Adds color and a touch of umami richness to the veggie version.
Light soy sauce (1 teaspoon total): Provides saltiness and depth to both variations.
Black rice vinegar (¼ teaspoon): Brings subtle acidity that brightens and balances flavors.
Salt (a pinch): Enhances the natural sweetness of the cabbage.
Sugar (a pinch): Rounds off the flavors with a gentle sweetness.
Chinese sausages (2 pieces, sliced): Adds a sweet-savory punch and chewy texture to the sausage version.
Scallions (1 stalk, finely chopped): Offers fresh oniony notes and a lovely green color accent.
Oyster sauce (2 teaspoons): Boosts the richness and umami in the sausage stir-fry.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chinese Cabbage Stir-Fry, Two Ways Recipe

Step 1: Create the Vegetarian Version

Start by heating up 1 tablespoon of cooking oil in a cold wok over high heat and adding the Sichuan peppercorns. As the oil heats, the peppercorns will release their fragrant, tingly aroma—just be careful not to burn them. Once fragrant, scoop out the peppercorns to avoid bitterness. Next, add sliced ginger, garlic, and dried chillies. Stir fry these aromatics briefly until they burst with flavor, then toss in the hand-torn cabbage pieces.

Step 2: Season and Cook the Vegetarian Stir-Fry

Once the cabbage starts wilting but still holds some crunch, splash in the dark soy sauce, light soy sauce, black rice vinegar, plus a pinch each of salt and sugar. Give everything a quick toss for about 20 seconds to let the cabbage soak up all those gorgeous flavors, then transfer to a serving dish. The result is a bright, savory vegetable stir-fry with that subtle numbing kick from the peppercorns that makes it simply addictive.

Step 3: Prepare the Sausage Version

For those craving a heartier touch, heat your wok until it just begins to smoke, then pour in 1 tablespoon of cooking oil. Add in the sliced Chinese sausages and julienned ginger. As they sizzle and the sausages curl slightly, their rich, sweet fat renders out, infusing the oil and filling your kitchen with mouthwatering aromas.

Step 4: Stir-Fry Cabbage with Sausage

Once the sausages are fragrant, add the fresh cabbage pieces and finely chopped scallions. When the cabbage begins to soften but keeps its crunch, drizzle oyster sauce and light soy sauce over everything. Stir and toss everything together for another 20 seconds, allowing the cabbage to soak in the savory, slightly sweet sauce. Serve this warm for a comforting, flavorful dish that’s perfect for any day.

How to Serve Chinese Cabbage Stir-Fry, Two Ways Recipe

On a white plate with a brown rim, there is a dish made of light green cabbage pieces mixed with slices of reddish cured meat. The cabbage pieces are slightly cooked with some golden-brown edges, showing a soft texture with some crisp parts. The red cured meat slices are scattered evenly among the cabbage, adding contrast with their shiny, smooth texture. A few small pieces of green onion are mixed in, adding a fresh green color to the dish. The plate sits on a white marbled surface with some other dishes and green vegetables slightly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkling of toasted sesame seeds or a few fresh cilantro leaves can elevate this dish with extra texture and freshness. If you like an extra zing, a drizzle of chili oil or a few drops of toasted sesame oil right before serving adds a wonderful nutty aroma. These simple garnishes make your stir-fry look even more inviting and add layers of delightful flavor.

Side Dishes

This Chinese Cabbage Stir-Fry, Two Ways Recipe pairs beautifully with steamed jasmine rice to soak up every last drop of savory sauce. For a balanced meal, serve with other classic Chinese dishes like hot and sour soup or a protein-rich dish such as mapo tofu or kung pao chicken. The fresh crunch of the cabbage stir-fry complements rich or saucy main dishes perfectly, balancing your plate with lightness and color.

Creative Ways to Present

Want to impress your guests? Serve the stir-fry in colorful shallow bowls to showcase the vibrant cabbage greens and chili reds. You can also stuff this into warm bao buns or fold into lettuce cups for a fun twist on hand-held bites. These alternative presentations make the dish feel fresh and new every time you cook it.

Make Ahead and Storage

Storing Leftovers

If you do have leftovers, no worries! Store the cabbage stir-fry in an airtight container in the refrigerator for up to 2 days. Because the cabbage retains some crunch, it will keep its delightful texture without becoming soggy. Just make sure it cools completely before sealing to maintain freshness.

Freezing

While this stir-fry is best enjoyed fresh, you can freeze the sausage version if needed. Wrap it tightly in an airtight container or freezer bag and freeze for up to 1 month. The vegetarian version loses a bit of crispness when frozen, so we recommend enjoying it fresh when possible.

Reheating

To reheat, warm the stir-fry gently in a skillet over medium heat, adding a splash of water or oil if it seems dry. This quick stir-fry regains its warmth and freshness within mere minutes. Avoid microwaving if possible, as it can make the cabbage soggy.

FAQs

Can I use regular cabbage instead of Chinese cabbage?

Yes! While this recipe calls for Chinese cabbage for its delicate texture and sweetness, you can substitute with Napa or even green cabbage. Just keep in mind that green cabbage may take a slight bit longer to cook and has a firmer crunch.

How spicy is this stir-fry?

The heat level is moderate thanks to the dried chillies and Sichuan peppercorns. If you prefer milder flavors, reduce the chillies or omit them altogether. Conversely, if you love spice, feel free to add fresh chillies or more peppercorns.

Can I use other types of sausage?

Chinese sausage (Lap Cheong) lends a unique sweet-savory flavor and firmness, but feel free to experiment with smoky chorizo or even pancetta if you want a different twist. Just remember to adjust cooking times to fully render the fat.

Is this recipe gluten-free?

You can make it gluten-free by using tamari or a gluten-free soy sauce substitute, since traditional soy sauce contains wheat. The rest of the ingredients are naturally gluten-free.

Can I add other vegetables to this stir-fry?

Absolutely! Feel free to toss in sliced bell peppers, mushrooms, or snap peas for extra color and crunch. Just add them after the aromatics and adjust cooking times so everything finishes cooking together.

Final Thoughts

This Chinese Cabbage Stir-Fry, Two Ways Recipe is a true gem for any kitchen—quick, flavorful, and easily adaptable for different tastes and dietary preferences. Whether you prefer the bright, spicy vegetarian version or the rich, meaty sausage variation, this dish comes together beautifully with little fuss. I cannot wait for you to try it and make it a staple in your meal rotation—trust me, it will soon become one of your favorite go-to dishes too!

Chinese Cabbage Stir-Fry, Two Ways Recipe

Ingredients You’ll Need