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Chinese Cabbage Stir-Fry, Two Ways Recipe

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4.2 from 2 reviews

This recipe features Chinese cabbage stir-fry prepared two ways: a flavorful vegetarian version with Sichuan peppercorns, garlic, ginger, and dried chillies, and a savory version that adds Chinese sausage (Lap cheong) and scallions for extra depth. Both variations offer quick, vibrant, and aromatic dishes that are perfect as a side or light main, showcasing bold Chinese seasonings in just 7 minutes.

Ingredients

Vegetarian Version

  • 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

Sausage Version

  • 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

Additional Ingredients (Used in Both Versions)

  • 1 teaspoon Sichuan peppercorn
  • 3 cloves garlic, sliced
  • 3 slices ginger
  • 6 dried chillies (or fresh chillies)

Instructions

  1. Prepare Vegetarian Version: Add 1 tablespoon of cooking oil and 1 teaspoon Sichuan peppercorns to a cold wok. Heat over high until the peppercorns release fragrance, but avoid burning, then remove them using a spatula.
  2. Sauté Aromatics: Briefly fry 3 slices of ginger, 3 cloves garlic, and 6 dried chillies in the hot oil to release their flavors.
  3. Add Cabbage: Stir in 250g of hand-torn cabbage pieces and cook until wilted.
  4. Season: Add ½ teaspoon dark soy sauce, ½ teaspoon light soy sauce, ¼ teaspoon black rice vinegar, a pinch of salt, and a pinch of sugar. Stir fry for about 20 more seconds to combine flavors.
  5. Serve: Remove from heat and serve the vegetarian stir-fry warm.
  6. Prepare Sausage Version: Heat wok until it starts to lightly smoke. Pour in 1 tablespoon cooking oil, then add 2 sliced Chinese sausages and 1 teaspoon julienned ginger. Stir-fry until sausage curls up slightly.
  7. Add Vegetables: Add 250g hand-torn cabbage and 1 stalk finely chopped scallions, stir-frying until cabbage wilts.
  8. Season: Add 2 teaspoons oyster sauce and ½ teaspoon light soy sauce. Continue stir-frying for another 20 seconds to meld flavors.
  9. Serve: Dish out the sausage version and serve warm.

Notes

  • For best texture, tear cabbage by hand instead of chopping to keep the edges rough, which helps absorb the sauce better.
  • Chinese sausages (Lap cheong) add a sweet and savory flavor; if unavailable, substitute with another cured sausage, but flavor may vary.
  • Sichuan peppercorns add a distinctive numbing, citrusy aroma—toast them carefully to avoid bitterness.
  • Dried chillies can be swapped for fresh ones according to heat preference.

Find it online: https://bitezly.com/chinese-cabbage-stir-fry-two-ways-recipe/