Vinegar-glazed napa cabbage

Name: Vinegar-glazed napa cabbage
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 600 g napa cabbage, stems sliced on the diagonal, leaves torn; 1½ tbsp neutral vegetable oil; 3 dried whole chillies, snipped; 3 cloves garlic, sliced; 2 tbsp chinese black vinegar; 1 tbsp soy sauce; 2 tsp sugar; ¼ tsp salt; 1 tsp cornstarch

Vegetarian

醋溜白菜 · cù liū bái cài

Napa cabbage stems and leaves flash-fried with dried chilli and garlic and glazed in a tangy black vinegar sauce — a fast, frugal northern Chinese side.

Vinegar-glazed napa cabbage is a Chinese side dish from China, ready in about 16 minutes and made with napa cabbage and chinese black vinegar. It serves 4 and is rated beginner to cook.

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Prep: 10 min
Cook: 6 min
Total: 16 min
Serves: 4
Level: Beginner
Calories: 98

Ingredients

4 servings

600 g Napa cabbage (opens in a new tab), stems sliced on the diagonal, leaves tornSwap: Cabbage
1½ tbsp (20 g) Neutral vegetable oil (opens in a new tab)
3 (6 g) Dried whole chillies (opens in a new tab), snipped
3 cloves (12 g) Garlic (opens in a new tab), sliced

Sauce

2 tbsp (31 g) Chinese black vinegar (opens in a new tab)Swap: Rice vinegarContains wheat, gluten
1 tbsp (17 g) Soy sauce (opens in a new tab)Swap: Tamari (Use tamari for a wheat-free version.)Contains soy, wheat, gluten
2 tsp (8.5 g) Sugar (opens in a new tab)
¼ tsp (1.5 g) Salt (opens in a new tab)
1 tsp (2.5 g) Cornstarch (opens in a new tab)Mixed with 2 tbsp water.

Equipment

Wok (opens in a new tab)

Method

1
Step 1
Mix the sauce ingredients in a small bowl.
- 1 min
2
Step 2
Heat the oil in a wok (opens in a new tab), fry the chillies and garlic (opens in a new tab) for 15 seconds, then add the cabbage stems and stir-fry over high heat for 2 minutes.
- 3 min
- high heat
- Wok (opens in a new tab)
How it looks · Photo: Aesthos AR. Photography on Pexels
3
Step 3
Add the leaves and toss until just wilted, then stir the sauce and pour it in. Toss for 30 seconds until glossy and serve.
- 2 min
- high heat

About this dish

Origin: Northern China, China · Commonly attributedMore food from China
Dish: Lunch · Dinner · Side dishes
Cooking method: Stir-fried
Taste: tangy, sweet & sour, spicy (chilli heat)
Diet: Vegan · Dairy-free · No nut ingredients · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for: Budget-friendly · Everyday · One-pan
Cook more with: Napa cabbage · Chinese black vinegar · Dried whole chillies · Garlic · Soy sauce · Sugar
Techniques: Stir-frying

Allergens

Contains, can be adapted: Wheatfrom chinese black vinegar, soy sauce
Contains, can be adapted: Glutenfrom chinese black vinegar, soy sauce
Contains: Soyfrom soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

98 kcal per serving

Estimated

1 serving ≈ 175 g · recipe makes 4

Where the energy comes from

Protein 10%
Carbohydrate 42%
Fat 48%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	98 kcal	56 kcal
Protein	2.6 g	1.5 g
Carbohydrate	10.8 g	6.2 g
Net carbohydrate	8.6 g	4.9 g
Sugars	5.4 g	3.1 g
Added sugars	2.1 g	1.2 g
Fibre	2.2 g	1.3 g
Fat	5.6 g	3.2 g
Saturated fat	0.5 g	0.3 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	396 mg	226 mg
Salt equivalent	1 g	0.6 g

Vitamins & minerals per serving

Potassium: 432 mg
Calcium: 125 mg
Iron: 0.8 mg
Magnesium: 26 mg
Vitamin A (RAE): 39 µg
Vitamin C: 41 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 120 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Chinese black vinegar: Balsamic vinegar (FDC 172241) used as a stand-in for Chinkiang/Zhenjiang black rice vinegar; both are dark, aged and slightly sweet.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Cook the stems before the leaves so both are done at the same time.
Splash the vinegar around the hot side of the wok so it sizzles and releases its aroma.

Common mistakes

Cooking until the cabbage releases a pool of water — keep the heat high and the time short.

Serve with

Serve with rice and a braised meat dish such as red-braised pork.

Storage

Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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What the dish is built around

Main ingredient

Napa cabbage, stems sliced on the diagonal, leaves torn600 g

Used in step 2

Reviews & corrections

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