“A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.” - by iken
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition
Amount Per Serving (4 total)
- Calories
- 65 cal
- 3%
- Fat
- 3.5 g
- 5%
- Carbs
- 7.4 g
- 2%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"Okay, I was a little wierded out by the thought of eating straight cabbage, but this dish is amazing! I also tried it with apple cider vinegar in place of the wine, and it's great either way...." See more"
cathy
"A friend of mine showed me his version of this. He added sliced onions to the cabbage, salt and pepper. It was awesome! It is amazing how simple a dish it is and how good it is!..." See more"
gapch1026
"A good complimenting side dish for other Asian cuisine. I used rice vinegar instead of wine and added about a tsp of white sugar. Using cole slaw mix with carrots and purple cabbage gave the recipe ..." See moresome additional color which was nice. Served with a little hoisin sauce on the side for dipping, the flavors reminded me of a vegetable egg roll minus the wrapper."
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