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Spicy Stir-fry Chinese Cabbage

User Rating 4 Star Rating (1 Review)


Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.


  • 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
  • 1 large garlic clove
  • 2 green onion (spring onions)
  • 2 tablespoons vegetable or peanut oil, for stir-frying
  • 2 - 3 teaspoons chile paste, according to taste
  • 1 tablespoon Chinese rice wine, dry sherry, or white wine
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1 - 2 teaspoons soy sauce, optional
  • 1 teaspoon cornstarch mixed in 4 teaspoons water


1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
User Reviews

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 4 out of 5
Nice Surprise, Member chamelynck

This recipe is easy to prepare and the ingredients, other than the cabbage, are usually found in the kitchen. I used separately stir-fried tidbits of pork tenderloin mixed with the finished cabbage. Delicious!

71 out of 72 people found this helpful.

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