There’s something wonderfully simple about a quick stir-fry that comes together in minutes, yet tastes like you’ve been cooking all day. This Napa Cabbage Stir-Fry is exactly that kind of recipe—vibrant, crispy-tender, and packed with flavor that makes weeknight dinners feel special.
Napa cabbage is one of my favorite vegetables to work with because it has this delicate, slightly sweet flavor that pairs beautifully with bold Asian-inspired seasonings. Unlike regular green cabbage, which can be tough and fibrous, napa cabbage has a tender texture that softens just slightly when cooked, maintaining a pleasant bite that keeps each forkful interesting. The leaves are long and elegant, and they cradle all those wonderful sauce ingredients perfectly.
What I absolutely love about this recipe is its versatility. You can make it vegetarian by omitting the protein and using vegetable broth, or you can load it up with shrimp, chicken, or beef for a more substantial meal. The base recipe is so forgiving that you can swap in whatever vegetables you have on hand—snap peas, carrots, bell peppers, or mushrooms all work beautifully. I’ve included garlic and ginger because they’re the dynamic duo of stir-fry cooking, but feel free to adjust the heat level with more or less red pepper flakes depending on your preference.
The key to a successful stir-fry is having everything prepped before you start cooking. This is what the French call “mise en place,” and it’s absolutely essential for stir-fry success. Once you start cooking, things move quickly, and you won’t have time to chop vegetables or measure out sauce ingredients. I recommend preparing your napa cabbage the night before if you’re cooking this on a busy weeknight.
One technique that really elevates this dish is getting your wok or skillet smoking hot before adding oil. This creates that beautiful caramelization and helps vegetables retain their color and crunch. If you don’t have a wok, a large skillet works just fine—I’ve tested this recipe extensively in both, and the results are equally delicious.
The sauce is where the magic happens. A combination of soy sauce, rice vinegar, and a touch of sesame oil creates a balanced, savory-tangy profile that coats every leaf of cabbage. I add a bit of cornstarch to the sauce to help it thicken and cling to the vegetables, and a small amount of sugar balances the saltiness of the soy sauce. This isn’t overly sweet—just enough to round out the flavors.
You can serve this stir-fry over steamed rice, with noodles, or even alongside a fresh salad for a lighter meal. It’s also wonderful as a side dish to complement Asian-inspired proteins, or you can make it heartier by adding tofu or chicken.
For the best results, I recommend using fresh ginger and garlic rather than jarred or powdered versions. The difference in flavor is remarkable, and since you’re only using small amounts, it’s worth the minimal extra effort. A microplane grater makes quick work of ginger, and you can mince garlic by hand or use a food processor.
This recipe is naturally low in calories and carbohydrates, making it an excellent choice for anyone watching their intake. Napa cabbage is over 95% water and contains virtually no calories per cup, yet it’s loaded with vitamin C, vitamin K, and folate. It’s also an excellent source of fiber, which aids digestion. When you add the protein and healthy fats from sesame oil and any meat you include, you’ve got a nutritionally balanced meal that’s ready in under 30 minutes.
I’ve been making variations of this stir-fry for years, and it never gets old. Whether you’re cooking for one or feeding a family, this recipe scales beautifully. The cooking time remains roughly the same regardless of quantity—just make sure not to overcrowd your pan, as that will cause the vegetables to steam rather than stir-fry.
For more inspiration on quick weeknight cooking, check out this guide to easy pasta or explore other quick dinner options. This stir-fry pairs beautifully with so many cuisines and cooking styles.
Ingredients
- 1 medium head napa cabbage (about 1½ pounds), thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch
- ¼ teaspoon sugar
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons vegetable oil for cooking
- ¼ cup low-sodium vegetable or chicken broth
- 2 green onions, sliced (white and green parts separated)
- 1 teaspoon white sesame seeds for garnish
- Salt and freshly ground black pepper to taste
- Optional: ½ cup cooked shrimp, chicken, or crumbled tofu
Instructions
- Prepare all ingredients by slicing the napa cabbage into ½-inch thick strips, mincing the garlic and ginger, slicing the green onions, and measuring out all sauce ingredients into a small bowl. Set everything within arm’s reach of your cooking surface.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, sugar, red pepper flakes, and broth until the cornstarch is completely dissolved. Set this sauce mixture aside.
- Heat a large wok or skillet over high heat until it’s very hot—you should be able to feel the heat radiating from it when you hold your hand about 6 inches above the surface. This takes about 2-3 minutes.
- Add 1 tablespoon of vegetable oil to the hot wok and let it heat for about 30 seconds until it shimmers. You should see the oil move quickly across the surface.
- Add the minced garlic and ginger to the hot oil and cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let it burn—the goal is to release the aromatics without browning them.
- Add half of the sliced napa cabbage to the wok and stir-fry for about 2 minutes, using a wooden spoon or spatula to toss it constantly. The cabbage will begin to soften and reduce in volume.
- Add the remaining napa cabbage and continue stir-frying for another 2-3 minutes, stirring frequently, until most of the cabbage is wilted but still has a slight crunch. This should take about 4-5 minutes total from when you added the first batch.
- Pour the sauce mixture into the wok and stir constantly for about 1-2 minutes until the sauce thickens slightly and coats all the cabbage evenly. You should see the liquid reduce and become glossy.
- Add the white parts of the green onions and any optional protein (shrimp, chicken, or tofu) if using, and toss everything together for about 30 seconds to combine and heat through.
- Taste the stir-fry and adjust seasoning with salt and black pepper as needed. Remember that soy sauce is already salty, so taste before adding additional salt.
- Transfer the stir-fry to a serving platter and garnish with the green parts of the sliced green onions and white sesame seeds. Serve immediately while still hot.
Pro Tips
- This recipe is naturally gluten-free if you use tamari instead of regular soy sauce, making it a great option for those with gluten sensitivity.
- For a vegan version, simply omit any meat and use vegetable broth instead of chicken broth. The recipe is already plant-based otherwise.
- Don’t skip the mise en place (having everything prepped before cooking). Stir-fries cook quickly, and you won’t have time to chop vegetables once you start.
- The key to crispy-tender vegetables is high heat and constant movement. Don’t let anything sit still in the wok—keep it moving with your spatula.
- If you prefer a thicker sauce, increase the cornstarch to 1 teaspoon. If you prefer it thinner, reduce it to ¼ teaspoon.
- Fresh ginger is essential here. Jarred ginger or powdered ginger will not give you the same bright, clean flavor.
- You can prepare the napa cabbage up to 24 hours in advance and store it in an airtight container in the refrigerator. This is a great time-saver for busy weeknights.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or broth if it seems dry.
- To make this more substantial, add 8 ounces of protein such as shrimp (add in the last minute of cooking), diced chicken breast (add halfway through cooking), or crumbled tofu (add at the end). This will serve 2 people as a main course.
- The sesame oil is crucial for authentic flavor, but use it sparingly as it has a strong taste. A little goes a long way.
- Don’t overcrowd the wok. If you’re doubling this recipe, cook it in two batches rather than trying to fit everything in at once.
- Serve over steamed jasmine rice, brown rice, or with rice noodles for a complete meal. You can also serve it as a side dish to grilled fish or poultry.
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