Sautéed Chinese Cabbage with Ginger

Prep Time 5

Cook Time 10

Course Side Dish

Cuisine Asian

Servings 4 servings

1 medium head Chinese cabbage , chopped into 1–1 1/2-inch pieces Napa; about 1 1/2–2 lb / 680–900 g
Vegetable oil – 2 Tbsp 30 ml
Fresh ginger , finely grated – 1 Tbsp about 15 ml / 6–8 g
Garlic , minced – 2 cloves about 6 g
Soy sauce – 1 Tbsp 15 ml
Fine sea salt & black pepper , to taste
To finish : Toasted sesame seeds or a drizzle of toasted sesame oil optional; about 1 tsp / 3 g; 1/2 tsp / 2–3 ml
Oil: Avocado or light olive oil in place of vegetable oil.
Gluten-free: Use tamari or coconut aminos for soy sauce.
Kick it up: Add a pinch of red pepper flakes or 1 tsp chili crisp at the end. ️
Cabbage family: Savoy or green cabbage works—slice thinner and add 1–2 minutes to cook time.

Chop the cabbage: Trim the base, quarter lengthwise, remove core if tough, and chop into 1–1 1/2-inch pieces. Rinse and pat dry well (dry cabbage sears better).
Prep aromatics: Grate ginger (microplane) and mince garlic.
Heat the pan: Set a large skillet or wok over medium-high heat. Add oil and heat until shimmering.
Bloom aromatics: Add ginger and garlic; sauté 30 seconds until fragrant (do not brown).
Sauté cabbage: Add cabbage; toss to coat in the aromatics and oil. Stir-fry 3–5 minutes until edges look glossy and the thick ribs are just tender but still crisp.
Season: Add soy sauce; toss 30–60 seconds to coat. Taste and season with salt and pepper.
Serve: Off heat, finish with sesame seeds or a whisper of toasted sesame oil. Serve immediately.
Cook’s Note: If your pan looks crowded, sauté in two batches for better sear and sweetness.