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Close up for ginger soy stir-fried cabbage
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5 from 7 votes

Chinese Stir-Fried Cabbage with Ginger Soy

A simple quick and easy Chinese stir-fried cabbage side dish made by caramelizing cabbage on high heat to give it a bit of char but still retains a crisp texture and then tossed with a sweet ginger soy sauce.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Side
Cuisine: Asian, Chinese, Fusion
Servings: 4 Servings
Calories: 89kcal
Author: Joyce Lee


  • ½ cabbage
  • 1 onion
  • 2 cloves garlic
  • 2 cm x 2cm ginger (grated)
  • ½ tablespoon butter




  • Cut the cabbage in half, and then cut out the core by cutting an upside V around the cabbage core. Slice the cabbage into slices and set it aside for later.
    Alternatively, if you like larger pieces of cabbage, you can also hand shred them into small pieces as well instead of cutting it.
  • Thinly slice the onion into ¼ inch slices and set it aside
  • Peel the garlic and finely chop it and set it aside
  • Grate the ginger and set it aside (if you don't grate the ginger, cut them into slices instead, so you can remove them later before serving)

Making the Sauce

  • In a small bowl combine warm water, maple syrup (or honey), soy sauce, and Hondashi dashi powder (optional) and set aside

Putting It Together

  • In a large frying pan, add a bit of oil and ½ tablespoon of butter and set the stove to medium high heat
  • Add the garlic and ginger and brown it for approximately 1 minute until it is slightly brown and fragrant. Make sure to move it around so it doesn't burn
  • Add the cabbage into the frying pan and mix everything together.
    Flip the garlic and ginger from the bottom of the pan and set them on top of the cabbage so that they don't burn
  • Add the onions on top of the cabbage
  • Let the cabbage char in the pan by letting it cook and not touching it for about 1-2 minutes
  • Once 1-2 minutes pass, stir the cabbage around and mix the onions into it. Once it is well mixed, let it sit untouched again for another 1-2 minutes to let the onions and cabbage char again
  • Once the 1-2 minutes has passed again, add in the sauce and mix the cabbage well with the sauce and let the cabbage soften by letting it cook for another 1 minute
  • Turn off the heat and plate it and enjoy with rice or noodles.
    (If you used sliced ginger, remove the ginger slices)


  • Grating the ginger helps spread the ginger flavor throughout the dish so that you don't bite into chunks of ginger (which can be very overpowering). If you can't grate the ginger, cut it into slices instead. Once you are done cooking, you can easily remove the ginger slices before serving the cabbage.


Serving: 1cup | Calories: 89kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 550mg | Potassium: 310mg | Fiber: 3g | Sugar: 11g | Vitamin A: 156IU | Vitamin C: 44mg | Calcium: 70mg | Iron: 1mg