How to stir-fry cabbage

Cabbage can add great texture to stir-fries as it holds its shape well when cooked in this way.

All the different cabbages can be shredded and stir-fried but the most commonly associated with Chinese cooking is pak choi which can be left whole.

Method

Heat a wok or frying pan over a high heat and add a dash of vegetable oil

When hot, add the finely sliced cabbage or pak choi leaves and stir-fry for approximately 3–4 minutes or until just tender or wilted, keeping the cabbage moving around the wok as it cooks

Season with salt or soy sauce and serve immediately

Tips

If stir-frying cabbages with particularly firm leaves like Savoy cabbage, you can blanch the leaves in boiling water for 1 minute before drying thoroughly and stir-frying as above.