Chinese Cabbage Stirfry is really easy to prepare and you achieve at least 1 vegetable portion you need for the day. It only requires 4 ingredients and it takes around 5 mins from start to end to prepare – so it’s quick too.. 🙂


  • 300g chinese cabbage leaves, washed and sliced thinly
  • 1 tbsp vegetable oil
  • 1/2 tsp minced garlic
  • 1/4 tsp salt
  • 1tbsp dried shrimps (optional – if using), soaked in water for 10 mins and chopped finely  (I didn’t.)


  1. Heat oil in a wok on medium heat. Sautee garlic (and dried shrimps, if using) quickly, abt 30 seconds and don’t let garlic turn brown.
  2. Add in cabbage and salt, mix and fry for abt 2 mins. (I like my vegetables crunchy. If you wish your cabbage to be a little more limp/cooked, then fry for another 2 more mins.)
  3. Serve as a side to steamed rice and meat/fish.


It can also be cooked in a microwave. Put sliced cabbage, 1 tsp sesame oil, 1 minced garlic clove and 1 tbsp water in a microwave safe container or pyrex with cover and microwave at 750W for 5 mins. Leave it covered for another 5 mins before serving.

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