Easy Chinese Cabbage Stir-Fry (手撕包菜)

• Asianfoodsdaily
• December 1, 2025

Looking for a quick, delicious vegetable dish that comes together in under 15 minutes? This Easy Chinese Cabbage Stir-Fry (手撕包菜) is exactly what busy weeknights need. Whether you’re new to Chinese cooking or just want something simple and satisfying, this authentic hand-torn cabbage recipe delivers big flavor with minimal effort.

My Story with Hand-Torn Cabbage

I first learned how to make hand-torn cabbage (手撕包菜) from my grandmother’s tiny kitchen in Hunan. She never used a cutting board for cabbage. Just stood there, tearing leaves apart while the wok heated up. “The rough edges catch more sauce,” she’d say. “Knives make it too smooth.”

I was maybe twelve. Didn’t really get it then. But years later, living alone in my first apartment with a budget that could barely cover groceries, I remembered that dish. Cabbage was cheap. The technique was simple. And honestly? It tasted like home in a way nothing else did.

That simple Chinese cabbage stir-fry with garlic got me through college. Still makes a regular appearance on my dinner table today.

Why This Easy Chinese Cabbage Stir-Fry Recipe Wins

This isn’t some complicated restaurant dish. It’s real home cooking. The kind that families across China make several times a week without thinking twice.

What makes it special:

• Ready in 10-15 minutes – Perfect for those “what’s for dinner” panic moments
• Affordable ingredients – Cabbage, garlic, and a few pantry staples
• Adaptable – Works with regular green cabbage or napa cabbage
• Naturally healthy – Low calorie, high fiber, no guilt
• Kid-friendly – Even picky eaters tend to go for this one

Ingredients You’ll Need for This Easy Chinese Cabbage Stir-Fry (手撕包菜)

For this quick stir-fried napa cabbage recipe, gather these:

• 1 small head green cabbage (about 1 lb) – The star of the show. Look for tight, heavy heads.
• 4-5 cloves garlic, minced – Don’t skimp. Garlic is essential here.
• 4-5 dried red chilies – For that signature Hunan kick. Remove seeds if you’re heat-sensitive.
• 2 tablespoons vegetable oil – High smoke point matters for wok cooking.
• 1 tablespoon light soy sauce – Adds saltiness and umami.
• 1 teaspoon dark soy sauce – Optional, but gives nice color.
• 1 teaspoon rice vinegar – Brightens everything up.
• ½ teaspoon sugar – Balances the acidity.
• Salt to taste – Adjust at the end.

How I Make This Easy Chinese Cabbage Stir-Fry (手撕包菜)

Step 1: Prep the Cabbage

Remove outer leaves. Cut cabbage into quarters and remove the core. Now here’s the important part: tear the leaves into bite-sized pieces with your hands. Don’t cut them. Tearing creates irregular edges that grab sauce better. This is why it’s called hand-torn cabbage after all.

Step 2: Wash and Dry

Rinse the torn pieces in cold water. Drain well. Excess water in a hot wok equals steaming instead of stir-frying. Not what we want. Pat dry if you’re in a hurry.

Step 3: Get the Wok Screaming Hot

Heat your wok over high heat until it just starts to smoke. Add oil, swirl to coat. Toss in dried chilies and stir for about 10 seconds. They’ll darken and release their fragrance. Don’t let them burn.

Step 4: Add Garlic

Add minced garlic. Stir quickly for just 5-10 seconds. You want fragrant, not brown.

Step 5: Stir-Fry the Cabbage

Add all the cabbage at once. It’ll seem like a lot. Don’t worry. It cooks down fast. Toss and stir constantly for 2-3 minutes. The edges should char slightly while the centers stay crisp. This is where the magic happens in any authentic hand-torn cabbage recipe.

Step 6: Season and Finish

Add soy sauces along the edge of the wok so they sizzle. Sprinkle sugar and drizzle vinegar. Toss everything together for another 30 seconds. Taste. Add salt if needed. Serve immediately.

Equipment for the Best Stir-Fried Cabbage Recipe

You don’t need fancy gear:

• Wok or large skillet – A 14-inch carbon steel wok is ideal, but any large pan works
• Wok spatula – Or a wooden spoon in a pinch
• Colander – For draining washed cabbage

That’s it. Told you this was simple.

Tips That Make a Difference for Your Easy Chinese Cabbage Stir-Fry

• High heat is non-negotiable – This gives you that restaurant-style “wok hei” (breath of the wok)
• Don’t overcrowd – If your wok is small, cook in batches
• Keep things moving – Constant stirring prevents burning
• Dry cabbage = better results – Wet cabbage steams and gets soggy
• Season at the end – Adding soy sauce too early makes things watery

Easy Variations for Your Homemade Hand-Torn Cabbage with Soy Sauce

This easy weeknight Chinese cabbage dish adapts well:

• With bacon or pork belly – Cook the meat first, set aside, use the rendered fat for stir-frying
• Sichuan style – Add Sichuan peppercorns for numbing heat
• Milder version – Skip the chilies entirely. Still tastes great.
• With napa cabbage – Cook time drops to 1-2 minutes since napa is more delicate
• Extra veggies – Add sliced carrots or wood ear mushrooms

Storage and Reheating Your Easy Chinese Cabbage Stir-Fry (手撕包菜)

Honestly? This dish is best fresh. But life happens.

To store: Let cool completely. Transfer to an airtight container. Refrigerate for up to 2 days.

To reheat: A quick toss in a hot wok or skillet works best. Microwave is fine but the texture won’t be as crisp. Add a tiny splash of water if it looks dry.

Don’t freeze this one. Cabbage turns mushy.

Frequently Asked Questions About Easy Chinese Cabbage Stir-Fry

Why do you tear the cabbage instead of cutting it?

Tearing creates rough, uneven edges that absorb more sauce and seasonings. Cut edges are smooth and the flavors just slide off. It’s a small thing that makes a big difference in the final taste of your easy Chinese cabbage stir-fry recipe.

Can I use napa cabbage instead of regular cabbage?

Absolutely. Napa cabbage works great for a quick stir-fried napa cabbage version. Just reduce cooking time since napa is more tender. You’ll only need about 1-2 minutes of stir-frying.

What if I don’t have a wok?

A large skillet works fine. Cast iron is great since it retains heat well. The key is getting it really hot before adding anything. You can still make the best stir-fried cabbage recipe without specialized equipment.

Is this dish spicy?

Traditional versions have a mild to moderate heat from dried chilies. For a non-spicy version, just leave out the chilies completely. The simple Chinese cabbage stir-fry with garlic is still plenty flavorful without them.

How do I get that smoky restaurant flavor at home?

That smoky taste is called “wok hei.” Get your wok or pan as hot as possible before adding oil. Work in smaller batches if needed. Don’t stir constantly—let the cabbage sit against the hot surface for a few seconds between tosses to develop char.

Final Note on This Easy Chinese Cabbage Stir-Fry (手撕包菜)

Sometimes the simplest recipes are the ones that stick with you. This easy Chinese cabbage stir-fry isn’t trying to impress anyone with fancy techniques or exotic ingredients. It’s just good, honest food that’s been feeding families for generations.

Give it a try tonight. Your future self—standing in the kitchen, hungry and short on time—will thank you for adding this one to your rotation.

And hey, if your grandmother had her own version of this dish, I’d love to hear about it. Every family has their own little twist.

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