This Chinese Carrots And Cabbage Stir-Fry is an easy weeknight side dish and one that I make often. The combination of soy sauce, garlic, and Shaoxing wine can make even the most basic vegetables taste like a Chinese restaurant.
Can't get enough of Chinese stir-fries? Try my Broccoli and Cauliflower Stir-fry next!
๐ฅ About This Recipe
Carrots and cabbage are two of my favorite vegetables to stir fry. They have a nice crunchy texture and are very economical compared to other vegetables. A large head of cabbage can provide enough side dishes for my wife and me for a full week.
I learned this recipe from my mom when I was a kid. There's nothing really fancy about it, but it's super tasty. All of the seasonings are very standard for Chinese stir-fries, except for rice vinegar, which is specially added because it pairs well with the sweetness of carrots and cabbage.
๐ง Ingredients
- Cabbage: I'm using regular green cabbage today, but any variety will work: Taiwanese cabbage, napa cabbage, or red cabbage. Keep in mind that red cabbage will bleed a red color into the dish, so if that's something you care about, avoid using it.
- Carrots: I'm using regular carrots today, but I usually use Nante carrots, which are cheaper at my grocery store.
- Seasonings: Chicken stock, garlic, soy sauce, shaoxing wine, rice vinegar, garlic, sugar.
- Cornstarch: This is for thickening the sauce. You can use any type of starch you have.
- Oil: Of course, we need some oil to stir-fry everything.
๐ช Instructions
STEP 1: In a small bowl, combine chicken stock, soy sauce, Shaoxing wine, sugar, rice vinegar, and cornstarch. Set aside.
STEP 2: Heat one tablespoon of oil in a wok over medium heat. Add the carrots and cook for 3 minutes until softened. Make sure the oil isn't too hot, otherwise the carrots' sugars will burn. If the wok is getting too hot, remove it from the heat for 15 seconds to cool down.
STEP 3: Add the minced garlic and stir fry for another minute.
STEP 4: Increase the heat to medium-high, add the cabbage and two tablespoons of water, and cook for 3 minutes until the cabbage is tender.
STEP 5: Add the sauce mixture and stir-fry for another 30 seconds until the sauce is thickened. Transfer to a serving dish and serve immediately!
๐ Recipe
Chinese Carrots And Cabbage Stir-Fry
Ingredients
- ยผ cup chicken stock (or water)
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon rice vinegar
- ยผ teaspoon sugar
- 1 ยฝ teaspoons cornstarch
- 1 tablespoon neutral oil
- 4 cloves garlic (minced)
- 2 medium carrots (sliced into ยผ-inch thick rounds)
- 4 cups cabbage (chopped into bite-sized pieces)
Instructions
- In a small bowl, combine chicken stock, soy sauce, Shaoxing wine, sugar, rice vinegar, and cornstarch. Set aside.
- Heat one tablespoon of oil in a wok over medium heat. Add the carrots and cook for 3 minutes until softened.
- Add the minced garlic and stir fry for another minute.
- Increase the heat to medium-high, add the cabbage and two tablespoons of water, and cook for 3 minutes until the cabbage is tender.
- Add the sauce mixture and stir-fry for another 30 seconds until the sauce thickens. Transfer to a serving dish and serve immediately!
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