Easy & Nutritious Chinese Cabbage Stirfry


Good evening, dear friends πŸ˜€

Here is the recipe for my simple vegetable stirfry – I like to keep my vegetable dishes simple to go with my other meat dishes and soupΒ served with hot steamed rice for my Chinese dinner. You can use cabbage (the round or Napa or long Chinese types), long beans, french beans, kale, sawi, etc and just follow the basic method of cooking this.

The important points to note here are –

1) your wok or pan must be very hot with the fire set at high heat.

2) you must cover the wok or pan in the middle of the cooking, so that the vegetables will be steamed for a couple of minutes, cooking time is cut down and the nutritional value of the vegetables are retained…..plus the flavours get infused. πŸ˜‰

Chinese Cabbage Stirfry

Ingredients –

4 cups of Chinese Cabbage, sliced into 1-inch lengths

1/2 cup of carrots, julienned or cut into strips

3 cloves of garlic (more if you like as garlic is good for your health), chopped finely

2 tbsps of oyster sauce

1/2 tsp sugar

1/2 cup water

salt and dash of pepper to taste

2 tbsps of cooking oil


1) Heat up wok or pan over a high fire until the wok starts to smoke slightly.

2) Pour in the cooking oil……it will also get hot very fast, you have to watch it carefully.

3) Put in the garlic and stir until slightly golden.

4) Put in the cabbage and carrot and hear the loud sizzle in your wok – this is the fun part and very essential for Chinese stirfry.

5) Stir quickly to ensure even cooking and you will smell a wonderful aroma of the vegetables in hot garlic oil. Stir for about 2 minutes.

6) Add water, give the vegetables a good stir and cover the wok for about 2 minutes.

7) Remove cover and put in the rest of the seasoning. Turn off the heat and serve immediately.

Voila! Your Chinese Cabbage Stirfry is done! πŸ˜€


10 Responses so far »

  1. 1

    rozalia said,

    Thank you, my friend ! πŸ™‚ Looking forward to cook it.

    Love and hugs,rose xx


  2. 2

    Felicia said,

    Hi Choesf!

    Thank you for all those recipes…Plan to try the pork chops this weekend…


  3. 3

    happyhomemaker88 said,

    You are very welcome, dear Felicia πŸ˜€

    In case you worry that your children may find the pork chops too “meaty”, you can also tenderise the pork with a meat hammer – see picture at link below –

    Enjoy your Pork Chop Dinner this weekend!

    With love and hugs,

    choesf πŸ˜€


  4. 4

    happyhomemaker88 said,

    You are very welcome, dearest Rose! πŸ˜€

    The other day you were looking for a Chinese Cabbage recipe and this post would come in handy now. πŸ˜‰

    With love and hugs,

    choesf πŸ˜€


  5. 5

    manila said,

    Hi Choesf,

    Very simple and nice recipe. I do make a lot of vegetable stir fry. Do you ever use MSG in your food? Up until now I never used it. But recently I read an article that mono sodium glutamate is not unhealthy, so I bought a small packet, which I use seldom. Does authentic Chinese food contain msg? or is it just the restaurants that use it to enhance the flavor? What is your opinion?
    Thank you.


    • 6

      happyhomemaker88 said,

      Hi there, dear manila πŸ˜€

      No, I don’t use MSG at all in my cooking. In fact, I don’t buy it at all and I make sure my oyster sauces, chicken or anchovy stock cubes/bouillions, some canned foods, etc do not contain MSG. That’s why I tend to use a bit of sugar (like 1/2 tsp to 1 tbsp) to balance the flavours of my cooking. Most restaurants use MSG and for those that don’t, they will come outright and advertise themselves as “MSG Free” or “No MSG”.

      I remember about 30 years ago, most restaurants in Chinatowns overseas are known to cause “Chinese Restaurant Syndrome” where MSG is used liberally – water retention, bloatedness, swollen fingers, insatiable thirst, etc I remember there was one China noodle stall that I frequented, I stopped going there when one morning, I saw the cook putting in 1 WHOLE BAG (500 gms) of MSG into his stock pot! πŸ™„ 😯

      For me, I will know a particular food contained MSG if I suddenly find that my ring is all tight around my finger – a sure sign of water retention. πŸ˜†

      Good question that you brought up there! πŸ˜‰

      With peace and joy,

      choesf πŸ˜€


  6. 7

    manila said,

    Thanks for the info Choesf,

    I too will stop using it. I use it only occasionally anyway.
    But I do use stock cubes and I will have to check if they contain MSG or not.

    Thanks for responding.


    • 8

      happyhomemaker88 said,

      You are very welcome, dear manila. I’m glad you found the information on MSG useful. πŸ˜‰

      Happy Cooking!

      With peace and joy,

      choesf πŸ˜€


  7. 9

    KY said,

    Hi Choef,

    I was just looking at your website, looking for meal ideas. Thanks for sharing your recipes. Even simple items like the to fu which you said has no recipe, just knowing how it’s done encourages me to try it. The seasoning is important too otherwise the taste is not right. πŸ™‚ I microwave the tofu and find that a lot of water is released.

    Thanks for this stir-fry instructions too. I always put too much water or steamed it for too long until the veg looks unappetizing in the end! Will try it again. Gai lan is the hardest so I just boil them instead of stir-frying.



    • 10

      happyhomemaker88 said,

      Thank you for your kind comments on my blog, dear KY. I’m glad you got some ideas on what to cook here. I always remind my daughters (one is 23 and one is 18) that they can refer to my blog for heritage recipes and simple cooking instructions later on in life when they are married…heheh, right now, they can’t cook at all! πŸ˜†

      Yes, for Gai Lan…I also like to blanch them in water…stirfrying them can be tricky to get the degree of doneness right without losing the valuable vitamins (from overcooking). πŸ˜‰

      Enjoy your stay here and we can have a cup of virtual coffee or tea together! πŸ˜†

      With best wishes,

      choesf πŸ˜€


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