Stir-Fried Tianjin Cabbage with Garlic and Dried Chili

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick stir-fry of tender Tianjin cabbage with fragrant garlic and a mild heat from dried chili peppers. This Asian fusion recipe (vegetarian), ready in about 18 minutes, pairs Tianjin cabbage, garlic cloves, dried red chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 3 Chinese cuisine 80 cal/serving

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Ingredients

400 g Tianjin cabbage
4 minced garlic cloves
2 whole, seeded and chopped dried red chili peppers
2 tbsp vegetable oil
1 tbsp soy sauce
1/2 tsp salt
1/4 tsp sugar
3 tbsp water

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Instructions

Step 1: Rinse and chop 400 g Tianjin cabbage into 2-inch pieces.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 chopped dried red chili peppers and stir-fry for 30 seconds until fragrant but not burnt.
Step 3: Add chopped Tianjin cabbage and stir-fry for 2 minutes until leaves start to wilt.
Step 4: Add 1 tbsp soy sauce, 1/2 tsp salt, 1/4 tsp sugar, and 3 tbsp water. Stir and cover the wok to steam for another 2-3 minutes until cabbage is tender but still crisp.
Step 5: Remove lid and stir for 1 more minute to evaporate excess liquid. Serve immediately as a side dish.