Chinese-Style Stir-Fried Carrots and Cabbage with Garlic

This Chinese Carrots And Cabbage Stir-Fry is a simple, flavorful weeknight side I make often. A blend of soy sauce, garlic, and Shaoxing wine elevates humble vegetables to taste like a restaurant dish.

Love quick Chinese stir-fries? Try the Broccoli and Cauliflower Stir-fry next.

🥕 About This Recipe

Carrots and cabbage are two of my favorite vegetables to stir-fry. They stay crisp-tender when cooked quickly and are very affordable. A single head of cabbage can provide several servings, making this dish economical and satisfying.

I learned this recipe from my mother. It’s straightforward, relying on classic Chinese stir-fry seasonings. I add rice vinegar because its bright acidity complements the natural sweetness of carrots and cabbage.

🧂 Ingredients

• Cabbage: Green cabbage works well, but napa, Taiwanese, or other varieties are fine. Red cabbage will color the dish, so avoid it if you prefer the classic look.
• Carrots: Regular carrots are perfect; use whatever variety you have on hand.
• Seasonings: Chicken stock (or water), soy sauce, Shaoxing wine, rice vinegar, a pinch of sugar, and garlic.
• Cornstarch: A small amount to thicken the sauce. Any neutral starch will work.
• Oil: Neutral oil for stir-frying.

🔪 Instructions

STEP 1: In a small bowl, whisk together 1/4 cup chicken stock (or water), 1 tablespoon soy sauce, 2 teaspoons Shaoxing wine, 1 teaspoon rice vinegar, 1/4 teaspoon sugar, and 1 1/2 teaspoons cornstarch. Set the sauce aside.

STEP 2: Heat 1 tablespoon neutral oil in a wok or large skillet over medium heat. Add sliced carrots and cook about 3 minutes until they begin to soften. Avoid too high heat so the natural sugars don’t burn; if the pan overheats, lift it off the heat briefly.

STEP 3: Add 4 cloves minced garlic and stir-fry another minute until fragrant.

STEP 4: Turn the heat to medium-high, add 4 cups chopped cabbage and 2 tablespoons water, then cook about 3 minutes until the cabbage is just tender but still has some texture.

STEP 5: Pour in the reserved sauce and stir for about 30 seconds until it thickens and coats the vegetables. Taste and adjust seasoning if needed. Transfer to a serving dish and serve immediately.

📋 Recipe

Chinese Carrots And Cabbage Stir-Fry

A quick, savory side made with carrots, cabbage, garlic, soy, Shaoxing wine, and a touch of rice vinegar for brightness.

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Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Course Side Dish

Cuisine Chinese

Servings 2 people

Calories 162 kcal

Ingredients

• ¼ cup chicken stock (or water)
• 1 tablespoon soy sauce
• 2 teaspoons Shaoxing wine
• 1 teaspoon rice vinegar
• ¼ teaspoon sugar
• 1 ½ teaspoons cornstarch
• 1 tablespoon neutral oil
• 4 cloves garlic (minced)
• 2 medium carrots (sliced into ¼-inch rounds)
• 4 cups cabbage (chopped into bite-sized pieces)

Instructions

 

• Combine chicken stock, soy sauce, Shaoxing wine, sugar, rice vinegar, and cornstarch in a small bowl and set aside.
• Heat oil in a wok over medium heat. Add carrots and cook about 3 minutes until they begin to soften.
• Add minced garlic and stir-fry for about 1 minute until aromatic.
• Increase heat to medium-high. Add cabbage and 2 tablespoons water, then cook about 3 minutes until cabbage is tender-crisp.
• Pour in the sauce and stir for 30 seconds until it thickens and coats the vegetables. Serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 162kcalCarbohydrates: 20gProtein: 4gFat: 8g

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!

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