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Mouth Watering Fried Napa


Whenever there is a craving for a hot vegetable dish around the house, I’d make this spicy Szechuan cabbage stir fry for my family. This recipe is easily doubled.

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  • 1 napa cabbage
  • 3 tablespoons vegetable oil
  • 3 garlic cloves
  • 3 dried red chilis cut into pieces
  • 1 teaspoon Szechuan peppercorns
  • 1/2 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1/2 tablespoon Chinese vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt


Servings 2
Preparation time 10mins
Cooking time 15mins
Adapted from


Step 1

Halve the cabbage with a knife and remove the core. Tear or slice the leaves into 3 inch pieces.

Whisk together the soy sauce, Chinese vinegar, sugar and salt in a small container.

Pour oil into a wok, add the dried red chilis and Szechuan peppercorns, turn to low heat and sauté for a minute or until fragrant.

Toss in the garlic and sauté until fragrant under low heat.

Add in the cabbage and turn to medium/high heat. Cook until soft.

Give the sauce a light stir and add to wok.

Cook for a minute under high heat or until the seasoning is evenly distributed.

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