Garlic Ginger Napa Cabbage Stir Fry

Napa cabbage is the star of this lightning-fast stir-fry. Known for its delicate texture and ability to soak up flavors, this dish combines the aromatic punch of fresh garlic and ginger with a savory-sweet glaze.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 4 servings

Ingredients

• 1 medium head Napa cabbage (about 1.5–2 lbs), chopped into 1-inch pieces

• 2 tablespoons vegetable or neutral oil

• 3-4 cloves garlic, minced

• 1 teaspoon fresh ginger, minced or grated

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon Chinese black vinegar (or rice vinegar)

• 1 teaspoon granulated sugar or maple syrup

• 1 teaspoon toasted sesame oil

• Optional: Red pepper flakes or sliced fresh chilies for heat

Directions

1. Prepare the Cabbage: Trim the base of the cabbage and discard. Cut the leaves into 1-inch thick pieces. Keep the thicker white stem pieces separate from the tender green leaves.

2. Make the Sauce: In a small bowl, whisk together the soy sauce, vinegar, sugar, and sesame oil until the sugar is dissolved.

3. Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic, ginger, and optional chili flakes. Stir-fry for about 30 seconds until fragrant but not browned.

4. Stir-Fry the Stems: Add the thicker white cabbage stems first. Stir-fry for 1–2 minutes until they start to soften slightly.

5. Add Leaves and Sauce: Toss in the remaining leafy green pieces. Pour the sauce mixture over the cabbage. Toss constantly for another 2 minutes until the leaves are wilted but still bright green.

6. Serve: Remove from heat immediately to maintain the "crunch." Transfer to a platter and serve warm.

Nutritional Information

Per Serving (approx. 1 cup):

• Calories: 85–110 kcal

• Fat: 3–5g

• Protein: 2–3g

• Carbohydrates: 9–11g

• Sodium: 300–470mg

• Fiber: 4g

Note: Napa cabbage is an excellent source of Vitamin C and Vitamin A.