Napa cabbage is a Chinese cabbage that has a delicious crunch and tender leaves when stir fried. This Napa cabbage recipe is a ready in less than 15 minutes and only requires a handful of ingredients. I love pairing this Napa cabbage recipe with a heavy main dish or alone with a hot bowl of white rice and sambal. A healthy and easy Asian vegetable dish that’s perfect for any quick weeknight meal!
What you need to make this easy Napa cabbage recipe
- Napa cabbage (Chinese cabbage)
- Eggs
- Thai chilies
- Fried garlic
- Thin soy sauce (or light/regular soy sauce is fine)
- Chicken bouillon
- Oil
How to make Napa cabbage with egg
- Wash and cut Napa cabbage into bite sized pieces. Chop Thai chilies into small pieces. Set both aside.
- In a small bowl, scramble 3 eggs and add 1/4 tsp of chicken bouillon and small splash of thin soy sauce. Mix and set aside.
- In a large wok, add 3 tablespoons of cooking oil and apply high heat. Once oil is hot, add in 2 tablespoons of fried garlic and stir fry until fragrant (about 30 seconds).
- Lower heat to low medium and add in scrambled eggs. Stir fry until eggs are soft scrambled (about 1-2 minutes).
- Turn to high heat. Add in Napa cabbage. Add 1/2 teaspoon of thin soy sauce, 1/2 teaspoon chicken bouillon, Thai chilies, and 2 tablespoons of fried garlic.
- Stir everything together and cook until desired tenderness (about 1-2 minutes depending on preference).
- Serve as a vegetable side dish or as a main dish with a bowl of hot rice and a side of sambal.
Napa Cabbage Recipe with Egg
Ingredients
- 6 cups Napa cabbage (about 1/2 a head of Napa cabbage)
- 2 tbsp Fried garlic
- 3 tbsp Cooking oil
Stir Fry Seasoning
- 2 tbsp Fried garlic
- 1/2 tsp Thin soy sauce (or regular/light soy sauce)
- 1/2 tsp Chicken bouillon
- 1-3 Thai chilies (optional: depending on preference)
Scrambled Egg
- 3 Eggs
- 1/4 tsp Chicken bouillon
- splash Light soy sauce
Instructions
- Wash and cut Napa cabbage into bite sized pieces. Chop Thai chilies into small pieces. Set both aside.
- In a small bowl, scramble 3 eggs and add 1/4 tsp of chicken bouillon and small splash of thin soy sauce. Mix and set aside.
- In a large wok, add 3 tablespoons of cooking oil and apply high heat. Once oil is hot, add in 2 tablespoons of fried garlic and stir fry until fragrant (about 30 seconds). Lower heat to low medium and add in scrambled eggs. Stir fry until eggs are soft scrambled (about 1-2 minutes).
- Turn to high heat. Add in Napa cabbage. Add 1/2 teaspoon of thin soy sauce, 1/2 teaspoon chicken bouillon, Thai chilies, and 2 tablespoons of fried garlic. Stir everything together and cook until desired tenderness (about 1-2 minutes depending on preference).
- Serve as a vegetable side dish or as a main dish with a bowl of hot rice and a side of sambal.
Luu says
Great Asian vegetable recipe~
Deena says
Delicious and healthy! This is a great option both as a side dish but also as a main dish if you’re looking for something lighter. Love it!
Riles says
I usually enjoy napa cabbage (Chinese cabbage) in my shabu and really enjoyed it as a quick, weeknight stir fry! Thanks for sharing recipe!
Taylor says
Tried this napa cabbage recipe last night and it was delicious and so easy.
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