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napa cabbage stir fry

Stir Fried Napa Cabbage (Chinese Restaurant Style)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Stir fry
  • Cuisine: Chinese


My smoky Chinese style stir fried napa cabbage always scratches that takeout itch. Ready in just 20 minutes from start to finish! 


  • 1 tablespoon vegetable oil or salad oil
  • 1 garlic clove, minced
  • 1/4 large napa cabbage (about 1 pound), sliced into bite size pieces
  • 1 small carrot, sliced into strips
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon potato starch or cornstarch mixed with 6 tablespoons water
  • 1 tablespoon sesame oil
  • Salt and ground white pepper, to taste


  1. Stir fry the vegetables. Place a large skillet over high heat and wait 1 minute. When the pan is hot, add the oil and swirl it to coat the surface evenly. Add cabbage and carrots and stir fry for 4 minutes
  2. Add the garlic and sauce. Add oyster sauce, soy sauce and garlic – and cook for 1 minute
  3. Stir in the slurry. Next, add the potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
  4. Season and serve. Add the sesame oil, stir well and turn the heat off. Season with salt and ground white pepper and serve.


You can keep leftovers of this napa cabbage stir fry covered in the fridge for up to 2 days.


  • Serving Size: 1 serving
  • Calories: 189
  • Sugar: 1.6g
  • Sodium: 751.5mg
  • Fat: 14.1g
  • Saturated Fat: 6.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16.4g
  • Fiber: 0.8g
  • Protein: 3.7g
  • Cholesterol: 0mg
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