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Low-Carb Chinese Cabbage Stir-Fry Recipe (Napa Cabbage)


Chinese cabbage (also known as napa cabbage) is a classic vegetable in China and other Asian countries. There is an old Chinese saying: “Among a hundred vegetables, napa cabbage is king.” Chinese cabbage has long been known for its wondrous health benefits.

Chinese cabbage is used as an ingredient in many Chinese dishes, but the best and easiest way to cook Chinese cabbage is a simple stir-fry. On other recipe sites, I see lots of people who do it wrong: They use too many spices and other ingredients that conflict with the natural flavor of Chinese cabbage. Chinese cabbage has a naturally sweet flavor, and this should be brought out as much as possible by using minimal ingredients.

Chinese Cabbage Stir-Fry Recipe


Note: This recipe uses chicken as an ingredient. For a vegetarian version, just leave out the meat.


  • 4 ounces chicken breast meat, sliced
  • 4-5 Chinese cabbage leaves, cut into 1-inch squares
  • 1 tablespoon rice wine
  • 1 tablespoon soy sauce
  • 2 tablespoons cooking oil
  • Salt to taste


Marinate the chicken in the wine and soy sauce for 20 minutes. In a wok or frying pan, add 1 tablespoon oil and heat it up until it smokes slightly. Add the chicken and stir-fry until it is no longer pink (about 30 seconds). Dish out and heat the wok up again with another 1 tablespoon of oil. Add the Chinese cabbage and stir-fry until it becomes slightly soft (about 30 seconds). Add back the chicken and stir-fry for another minute or two (until everything is fully cooked). Add salt to taste, and serve.

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