International Recipes and Cooking Around the World

Kai Yang Bai Cai

Chinese cabbage

(Chinese stir-fried cabbage)

Average: 3.4 (8 votes)

Kai yang bai cai is a very simple cabbage stir-fry that is served in every Chinese home.

4 to 6 servings


  • Oil -- 3 to 4 tablespoons
  • Garlic, minced -- 2 to 3 cloves
  • Ginger, minced -- 2 to 3 thin slices
  • Chinese cabbage, trimmed and cut into 1-inch squares -- 1 head, or 1 1/2 to 2 pounds
  • Salt -- to taste
  • Soy sauce -- 1 to 2 tablespoons


  1. Heat the oil in a wok or large pot over high heat. Add the garlic and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt. Stir fry until the cabbage has cooked down and is lightly translucent.
  2. Reduce heat and splash with the soy sauce to season. Serve hot with rice.


  • Stir fry some chopped chicken with the garlic and ginger before adding the cabbage to turn the dish into a full meal.
  • Soak 2 tablespoons of dried shrimp in hot water for about 10 minutes. Drain, squeeze dry and chop finely. Add to the hot oil with the garlic and ginger.
  • Substitute Chinese mustard greens or other greens if you like.
  • Add 1 to 2 teaspoons of sugar along with the soy sauce for a sweet touch.
  • Stir fry some chopped shiitake or button mushrooms after adding the garlic and ginger and before you add the cabbage for added color and flavor.
  • A little chicken broth can be spashed on at the end along with the soy sauce.

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