Stir Fried Napa Cabbage

Happy accidents. I had leftover napa cabbage after making a batch of gyoza and I found this simple recipe in the back of the vegetable section of one of my favorite cookbooks. I wasn’t expecting much—I just needed something easy to use up the remaining cabbage—so I was surprised at how much I loved it.

Japanese food has a lot of sweet notes, so this was a welcomed break from that. The ginger perfumes the dish, but what makes this addictive is the splash of vinegar. This was a perfect combination of sour and salty, with a hint of sweetness coming from the cabbage itself. I’m endlessly amazed at how a few simple ingredients can transform into something so delicious.

Stir Fried Napa Cabbage | 白菜の炒め物
Adapted from ぜひ覚えたいおかず
Makes 4 servings, as a small side dish

4 Tbsp canola oil, divided
21 oz/600g napa cabbage (about 1/2 small cabbage)
1/3 tsp salt
1-inch section ginger, peeled and sliced thinly
1 Tbsp shoyu
1 tsp rice vinegar
1 tsp katakuriko (potato starch)

In a small bowl, mix the katakuriko with 1 tsp water and set aside. Cut the napa cabbage crosswise in 1–1.5 inch sections and separate white stems from leafy light green ends.

In a 12-inch frying pan, heat 3 Tbsp oil over medium high heat. When the oil is hot, add the white stems and fry until translucent (about 6 mins), stirring occasionally. Add the leafy greens and stir to coat with oil. Add salt and toss to combine. Fry until soft and moisture is released (about 5 mins), stirring frequently. Remove from heat and place the cabbage in a sieve to drain oil and water. Set aside.

Return the pan to the stove and heat 1 Tbsp oil. Add sliced ginger and cook until fragrant, about 1 min. Add shoyu and vinegar, then return the cabbage to the pan and incorporate well with the shoyu and vinegar. Once combined, take the small bowl with the katakuriko mixture and stir with your finger, then drizzle over the cabbage. Quickly incorporate until sauce has thickened.

This entry was posted in Favorites, Vegetables and tagged , , , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.


  1. Posted February 13, 2012 at 7:47 pm | Permalink

    Oh I too have some leftover cabbages in the fridge. I will definitely try to make this. Yes, it is amazing how only a few simple ingredient can be turned into such a flavorful dish.

  2. Posted February 14, 2012 at 11:36 am | Permalink

    Hyosun, hope you like this dish!

  3. Posted March 6, 2012 at 12:42 pm | Permalink

    It looks terrific! I would have never thought of cooking Napa cabbage this way. I have already bookmarked this dish and will certainly make it soon. So simple and so appetising.

  4. Posted March 6, 2012 at 1:21 pm | Permalink

    Sissi, it’s a really great side dish. Hope you enjoy!

  5. Posted August 31, 2012 at 8:22 am | Permalink

    Hello! I am friends with Armi and she highly recommended me your blog. It is beautiful! I will definitely try this napa cabbage stir fry recipe. It is very similar to the one my mom used to make but she adds a can of tuna in it – my daughter’s favorite stir-fry! :)

  6. Posted August 31, 2012 at 9:54 am | Permalink

    Akikio, welcome and thanks for checking this site out! Armi is just the best isn’t she?! I like the idea of adding some kind of protein to this dish. You’ll have to let me know how you like this one!

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


  • my foodgawker gallery
    Certified Yummly Recipes on
    Top Food Blogs
  • Meta