Estimated reading time: 7 minutes
This Stir-Fried Napa Cabbage recipe has Asian seasonings like sesame oil, 5-spice powder, low-sodium soy sauce, and white pepper. It also has olive oil, fresh minced garlic, and is seasoned with kosher salt. It’s lovely and comforting on meatless nights, you can serve it as a side or over rice.
Table of contents
Stir-Fried Napa Cabbage
Hi Everyone, this Stir-Fried Napa Cabbage recipe can be made in a wok or large pan right on your stovetop.
It’s great to have on meatless nights over rice or your favorite grain or pasta or as a vegetarian and gluten-free side.
Questions and Answers
What is Napa Cabbage?
As quoted from Wikipedia:
Napa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage”. In Australia it also is referred to as “wombok”.
When is Napa Cabbage in season?
Napa cabbage is a cool-weather crop. You can get it all year round in most grocery stores.
It’s available in the spring, in March or April, and in September.
- 1 head Napa cabbage
- 2 tablespoons regular olive oil
- 1 teaspoon sesame oil
- 1-3 Tablespoons low-sodium soy sauce
- 1-2 cloves garlic, minced
- kosher salt, amount to taste
- fresh ground black pepper, amount to taste
- white pepper, amount to taste
- 1/8th teaspoon 5-spice powder
- measuring spoons and cups
- wet measure
- cutting board
- garlic press
- chef’s knife
Recipe Process Photos
We have included some recipe process photos to help guide you through the process of making this recipe.
The full, printable recipe with instructions is at the bottom of the post.
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Thank you for reading and following along!
- In a large wok, add the olive oil, sesame oil, and garlic, heat over low to medium heat until the oil is warm, and add the chopped Napa cabbage, and stir with a spatula until all the cabbage is coated with the oil-garlic mixture. Sprinkle the 5-spice powder, drizzle the soy sauce, and stir until evenly mixed. You can add the pepper in while it's cooking or choose to add it when serving.
- The cabbage should take between 8-10 minutes to become tender, you can cover it to preserve the juices which are delicious over steamed rice. When it's ready to serve, season with any additional kosher salt, soy sauce, and black and white pepper and enjoy!
- It should take 8-10 minutes to get the cabbage to be tender, this will depend on the thickness of the pieces.
- Makes 2-4 servings depending on the size of the portions
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HÖLM 3-Piece Stainless Steel Mesh Micro-Perforated Strainer Colander Set (1-Quart, 2.5-Quart and 4.5-Quart)
OXO Good Grips Salad Spinner, Large
Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
Totally Bamboo Salt Box, Bamboo Storage Box with Magnetic Swivel Lid, "Salt" Engraved on Lid
Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 475mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 2g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- This recipe was originally photographed: on 10/24/2021
- This post was first published: on 10/8/2021
- Updated: 11/8/2022