Napa Cabbage Stir-Fry (My Go-To Weeknight Wonder)
This simple, cozy Napa cabbage stir-fry is a quick dish with garlic, soy sauce, and a silky, savory sauce—light enough for a healthy lunch, hearty enough to serve with rice or noodles for dinner.
Ingredients
- 1 medium Napa cabbage about 2–2.5 pounds, trimmed and sliced into 1-inch strips
- 2 tablespoons neutral oil such as avocado, canola, or grapeseed oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger about a 1-inch piece, peeled and minced
- 3 scallions (green onions) sliced, white and green parts separated
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce use vegetarian oyster sauce or extra soy sauce with a pinch of sugar to keep it vegetarian
- 1 teaspoon toasted sesame oil
- 1/4-1/2 teaspoon red pepper flakes or Korean gochugaru optional, for heat
- 1/4 cup water or low-sodium vegetable broth
- 1 teaspoon cornstarch
- 1 teaspoon sugar or honey to balance the savory flavors
- freshly ground black pepper to taste
- sesame seeds optional, for garnish
- 8 oz extra-firm tofu optional, cubed, for a protein add-in
- 6-8 oz thinly sliced pork or ground pork optional, for a protein add-in
- 2 cups cooked noodles optional; rice noodles, udon, or ramen
- 1 small carrot optional, julienned
Instructions
- Slice off the bottom root of the Napa cabbage, separate the leaves, rinse well (especially near the base), and dry thoroughly using a salad spinner or clean kitchen towel. Trim and slice into 1-inch strips. In a small bowl, whisk together the soy sauce, rice vinegar, oyster sauce, sesame oil, red pepper flakes or gochugaru (if using), water or broth, cornstarch, and sugar or honey until smooth. Set aside.1 medium Napa cabbage, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce, 1 teaspoon toasted sesame oil, 1/4-1/2 teaspoon red pepper flakes or Korean gochugaru, 1/4 cup water or low-sodium vegetable broth, 1 teaspoon cornstarch, 1 teaspoon sugar or honey
- Set a large skillet or wok over medium-high heat and add the neutral oil. Heat until the oil shimmers and the pan feels hot when you hold your hand a few inches above it. A hot pan helps keep the cabbage crisp-tender instead of soggy.2 tablespoons neutral oil
- Add the white parts of the scallions, the minced garlic, and ginger to the hot oil. Stir constantly for 30–45 seconds, just until very fragrant and barely golden, being careful not to let the garlic burn.4 cloves garlic, 1 tablespoon fresh ginger, 3 scallions (green onions)
- If using pork or tofu, add it now. For pork: add the thinly sliced or ground pork and stir-fry until browned and cooked through, 3–5 minutes. For tofu: add the cubed tofu and sear 2–3 minutes per side until lightly golden. Transfer cooked protein to a plate and set aside, leaving any browned bits and a little oil in the pan.8 oz extra-firm tofu, 6-8 oz thinly sliced pork or ground pork
- Add the sliced Napa cabbage and the julienned carrot (if using) to the hot pan. It may look like a lot, but it will cook down quickly. Stir-fry for 3–4 minutes, tossing often, until the thick white ribs are just starting to turn tender and the leafy parts are wilting but still slightly crisp.1 medium Napa cabbage, 1 small carrot
- Give the sauce mixture a quick stir to re-distribute the cornstarch, then pour it evenly over the cabbage. Toss well to coat every piece and cook for 1–2 minutes more, until the sauce thickens slightly and clings to the vegetables. If it becomes too thick, add a small splash of water or broth.2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce, 1 teaspoon toasted sesame oil, 1/4-1/2 teaspoon red pepper flakes or Korean gochugaru, 1/4 cup water or low-sodium vegetable broth, 1 teaspoon cornstarch, 1 teaspoon sugar or honey
- Return the cooked pork or tofu (if using) to the pan along with the green parts of the scallions. Toss to combine and heat through. Taste and adjust seasoning: add more soy sauce for saltiness, a tiny pinch of sugar for balance, or extra red pepper flakes/gochugaru for more heat. Finish with a few grinds of black pepper.3 scallions (green onions), freshly ground black pepper, 8 oz extra-firm tofu, 6-8 oz thinly sliced pork or ground pork
- Transfer the Napa cabbage stir-fry to a serving bowl or plate. Sprinkle with sesame seeds if desired. Serve hot as a main dish over steamed rice or noodles, or as a side dish alongside grilled chicken, fish, or baked tofu. If adding cooked noodles, toss them in with the cabbage and sauce in the last 1–2 minutes of cooking, adding a splash more soy sauce and water if needed.sesame seeds, 2 cups cooked noodles
Notes
Serves about 3–4 as a main or 4–6 as a side. For extra crunch and color, add julienned carrot or sliced mushrooms. To keep it vegetarian, use mushroom-based oyster sauce or replace oyster sauce with extra soy sauce plus a pinch of sugar. For a spicier version, increase the gochugaru or red pepper flakes or finish with chili crisp. Leftovers taste even better the next day and reheat well in a skillet with a splash of water or in the microwave in short bursts.
Nutrition
Calories: 150kcal
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