How to stir-fry cabbage

How to stir-fry cabbage

by Great British Chefs8 December 2014

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.


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


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.

Serving suggestions

This style of cooking is associated with Chinese cuisine so relevant flavours such as ginger, chilli, soy sauce or sesame oil make great partners.

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