Is This the Best Way to Make Stir-Fried Cabbage (Chao Bai Cai)?

The Most Popular Stir-Fried Dish
As Easy as Cooking Stir-Fried Cabbage

Is this the best recipe for making Stir-Fried Cabage (Chao Bai Cai), or is there a better way? It would be interesting to know if anyone is using another method that works better.

Stir-Fried Cabbage (Chao Bai Cai)


1 pound Cabbage or Napa Cabbage, washed, well-dried and sliced
2 ounces Pork, such as Pork Chop of Bacon, sliced finely

Mixture No. 1:

Hand of fresh gingerf from Hawaii

A Hand of Ginger

1 tablespoon fresh Ginger, finely sliced
1 Green Onion, diced
1 clove Garlic, minced

Mixture No. 2:

¼ cup Water or Stock
1 tablespoon Soy Sauce
1 teaspoon Chinese Wine, like Shao Xing Jiu, or dry Sherry
½ teaspoon Sugar Shaoxing Wine


A few grains of Salt
1 – 2 tablespoons Vegetable Oil or other Fat for frying


Put the wok over a big fire until it is hot, then add a pinch of Salt and stir a moment or two.

Add the Oil and heat until shimmering but not smoking.  Then add Mixture No. 1 and sauté a few seconds.

Add the Meat slices and sauté about half a minute.

Next, add the sliced Cabbage and stir-fry about a minute to a minute and a half.

Finally, add Mixture No. 2, stir once, cover the wok, and reduce the fire.  Leave to braise, covered for about three to three and a half minutes, when it is ready.

Some keys points here would appear to be: (1) hot wok, cold oil, that is, only putting the oil in after the pan is really hot. Also (2) vegetables need to be bone-dry before beginning. And cooking times should be quite brief, with the short braising period to finish the dish after searing it in the small amount of hot oil

Cooking with Napa Cabbage

Celery Cabbage

Does anyone know a better way of making this dish? Is anybody using a different approach?


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