Napa Cabbage Stir Fry with Vinegar Sauce

Cabbages and Vinegar does not sound appetizing at all but when combined and prepared with lots of love this surprisingly turns out to be something magical. Napa Cabbage Stir Fry with Vinegar Sauce is a simple Chinese side dish of stir-fried Napa Cabbage in a sauce made with Chinkiang vinegar, soy sauce, sugar, dried chili pepper and garlic.

This Northern Chinese classic might not sound appetising at all, just the mere thought of cabbage or vinegar on its own puts off a lot of people. But this combination of spicy tartness with a bit of sweetness makes this side dish a perfect company with any greasy fried and/or grilled dishes that completes your meal while stimulating your appetite. It is a simple stir fry of Napa Cabbage slightly cooked to retain that crunchy crispy texture combined with aromatics and spices like chillies and garlic in a savoury tangy sauce prepared with Chinkiang vinegar, soy sauce. and sugar, this combination will definitely let you crave for more.

When it comes to Chinese dishes we are so used to that simple blanched vegetable greens, sometimes on its own or with oyster sauce. If you are getting tired of that usual fare, I believe it’s time to change and give this vegetable dish a shot.

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Napa Cabbage Stir Fry with Vinegar Sauce

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Chinese


Napa Cabbage Stir Fry with Vinegar Sauce is a simple Chinese side dish of stir-fried Napa Cabbage in a sauce made with Chinkiang vinegar, soy sauce, sugar, dried chili pepper and garlic.





  • 1 small head napa cabbage, approx. 1 kg, chopped
  • 4 pcs dried red chillies, chopped
  • 1 inch ginger, minced
  • 4 cloves garlic, minced
  • 2 stalks spring onions, sliced (whites and greens separated)
  • 2 tbsp peanut oil



  1. In a bowl combine the sauce ingredients, mix it well then set aside
  2. Place wok in stove top over medium high heat, add oil then once hot add dried chili peppers, sauté until fragrant and brown in colour. Add ginger, garlic and white parts of spring onions. Sauté for 1 minute.
  3. Put heat on high then add chopped cabbage, leave it there for 30 without stirring, then start to stir fry for 2 minutes or until cabbage starts but wilt but still crunchy.
  4. Stir in the sauce ingredients then cook for a few seconds or until sauce boils and becomes slightly thick.
  5. Stir in the green parts of spring onions, remove from wok immediately then serve while hot.


7 Responses

  1. Simple yet very appetizing!

  2. Ana María Rodríguez Melendez says:

    Porque vinagre se puede sustituir ya que no conozco este vinagre, godos los demás ingredientes, gracias quiero probar

    • Raymund says:

      Its hard to get a replacement for the Chinkiang vinegar but the closest one if you dont have choice is try to combine rice or wine vinegar with soy sauce, 2:1 ratio, vinegar:soy sauce.

  3. This looks excellent — totally my kind of dish. And I do have some Chinkiang vinegar in my pantry, so I’m good to go. 🙂 Thanks!

  4. Inger says:

    Yes, the chilis would spice up some bland cabbage!

  5. I tried a few cabbage stir fries, and this one’s quite a bit different! The vinegar sauce seems to really make it. Definitely one we will try, Raymund.

  6. I don’t think I’ve ever tried a cabbage stir fry – putting this on the list for sure! I often end up with leftover cabbage and this is a great way to use it!

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