Braised Chinese Cabbage in Oyster Sauce

Tender Napa cabbage leaves braise in savory oyster sauce with garlic, ginger, and a touch of sesame, creating silky textures and umami depth. This quick Chinese side or main delivers comforting flavors with minimal oil—healthy dinner ready in 20 minutes.

Why You’ll Love This Recipe

This braised Chinese cabbage in oyster sauce is your weeknight vegetable hero—sweet, crisp Napa cabbage softens into silky tenderness while absorbing rich, savory oyster sauce infused with aromatic garlic and ginger. The dish comes together in one pan with just a handful of pantry staples, delivering restaurant-quality umami without excess calories or sodium. Naturally vegan-adaptable, gluten-free with tamari, and packed with fiber and vitamins, it’s perfect as a light main over rice or elegant side for proteins. Kids love the mild sweetness, adults crave the depth—customize heat or add protein for versatility. One wok, zero fuss, healthy Chinese comfort upgraded.

Recipe Tips and Tricks

• Separate Leaves → Cores cook longer than leaves.
• High Heat Sear → Caramelizes edges flavor.
• Oyster Sauce Last → Prevents over-reduction.
• Garlic Timing → Add after cabbage wilts.
• Broth Adjust → Control sauce thickness.
• Sesame Finish → Off-heat preserves aroma.
• Blanch Option → Extra tender texture.
• Stir Gentle → Keeps leaves intact.

Yield: 4 Servings

Braised Chinese Cabbage in Oyster Sauce

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Napa cabbage braised in savory oyster sauce with garlic ginger—healthy Chinese comfort.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ½ cup low-sodium vegetable broth
• 1 large Napa cabbage, cut into 2-inch pieces (separate cores/leaves)
• 1 tbsp light soy sauce
• 1 tbsp neutral oil
• 1 tsp cornstarch + 1 tbsp water (optional slurry)
• 1 tsp sesame oil
• 1-inch fresh ginger, julienned
• 3 tbsp vegetarian oyster sauce
• 4 cloves garlic, minced
• Green onions and sesame seeds for garnish

Instructions

1. Prep Cabbage → Wash Napa thoroughly; cut into bite-size pieces—separate thick cores from tender leaves.
2. Aroma Station → Mince garlic fine, julienne ginger thin—have oyster sauce and broth measured nearby.
3. Heat Wok → Blast wok or large skillet high; swirl neutral oil to coat shimmering hot.
4. Ginger Garlic → Toss ginger first 30 seconds fragrant; add garlic—stir 15 seconds golden.
5. Core First → Add cabbage cores; stir-fry 2 minutes until edges sear and soften slightly.
6. Leaf Cascade → Pile in tender leaves; toss 1 minute until bright green and wilted.
7. Sauce Splash → Pour broth and soy around edges; add oyster sauce—stir to coat evenly.
8. Braise Tender → Cover 3-4 minutes—steam braises cabbage silky without sogginess.
9. Thickness Check → Uncover; stir optional cornstarch slurry for glossy sauce—simmer 1 minute.
10. Sesame Finish → Remove heat; drizzle sesame oil, scatter green onions/sesame—serve piping hot.

Notes

• Separate cores/leaves—even cooking.
• Vegetarian oyster sauce keeps vegan.
• Don’t overcook—retain crisp-tender.
• Slurry optional for restaurant gloss.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 62Total Fat 5gSaturated Fat 0gUnsaturated Fat 5gSodium 626mgCarbohydrates 4gFiber 0gSugar 0gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Napa Cabbage → 1 large head; sweet crisp leaves.
• Oyster Sauce → 3 tbsp vegetarian; umami backbone.
• Garlic → 4 cloves minced; punchy aromatic.
• Ginger → 1-inch piece julienned; warm spice.
• Vegetable Broth → ½ cup low-sodium; braising liquid.
• Sesame Oil → 1 tsp finish; nutty perfume.
• Soy Sauce → 1 tbsp light; depth balance.
• Cornstarch → 1 tsp slurry optional thickness.
• Neutral Oil → 1 tbsp; healthy sear.
• Green Onions → Garnish fresh pop.

Variations and Substitutions

• Protein Boost → Tofu, shrimp, chicken strips.
• Vegan → Vegetarian oyster sauce standard.
• Spicy Kick → Chili oil or fresh chilies.
• Mushroom Add → Shiitake umami depth.
• Gluten-Free → Tamari + GF oyster.
• Bok Choy → Baby bok choy swap.
• Broth Rich → Chicken for non-veg.
• Garlic Heavy → Double for bold.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Portion in bags up to 2 months.
• Reheating → Stovetop splash broth crisp.

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