Stewed Chinese Cabbage with Mushrooms, Tofu & Ginger

Stewed Chinese cabbage is a Chinese-style home-cooked dish of tender napa cabbage simmered with shiitake mushrooms, tofu, ginger, and a savory soy broth. The cabbage softens while still keeping a little texture, and the mushrooms and tofu make the pan satisfying enough to serve over rice for an easy meal.

Ingredients

1 medium napa cabbage, about 2 lb (900 g), rinsed and drained
14 oz (400 g) firm tofu, drained and patted dry
8 oz (225 g) fresh shiitake mushrooms, stems removed and caps sliced
2 tbsp (30 ml) neutral cooking oil, such as canola or peanut oil
1 tbsp (15 ml) Shaoxing wine, or dry sherry; optional, but it adds a rounded, toasted aroma
1½ cups (360 ml) low-sodium vegetable broth or chicken broth
2 tbsp (30 ml) regular soy sauce
1 tsp (5 ml) dark soy sauce, optional, for deeper color
1 tsp (4 g) granulated sugar
1 tbsp (10 g) finely chopped fresh ginger
2 medium garlic cloves (6 g), minced
1 tbsp (8 g) cornstarch
2 tbsp (30 ml) cold water, for the cornstarch slurry
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) ground white pepper, or to taste
2 scallions (30 g), thinly sliced, for serving
Steamed rice, for serving, optional

Instructions

Prepare the vegetables and tofu. Cut the cabbage lengthwise into quarters, remove the tough core, then slice the leaves and ribs crosswise into pieces about 2 inches (5 cm) wide. Keep the thicker ribs together and the leafy tops together if convenient; they cook at different speeds. Wipe the shiitake caps clean and slice them. Cut the tofu into roughly 1-inch (2.5 cm) cubes and pat the surfaces dry so they brown rather than steam. Mince the ginger and garlic, and stir the cornstarch with the cold water in a small bowl until smooth.
Brown the tofu. Heat the oil in a wide, heavy skillet, wok, or Dutch oven over medium-high heat. Add the tofu in a single layer, working in batches if the pan is crowded. Let it cook undisturbed for 2 to 3 minutes, then turn the pieces and cook for another 3 to 4 minutes, until several sides are lightly golden. Transfer the tofu to a plate. It does not need to be crisp all over; a little color helps it hold its shape and gives the broth a fuller flavor.
Cook the mushrooms and aromatics. Add the shiitake mushrooms to the same pan and stir-fry for about 2 minutes, scraping up browned tofu bits. Add the ginger and garlic and cook for 30 seconds, stirring constantly so the garlic does not scorch. Pour in the Shaoxing wine or sherry, if using, and let it bubble for about 20 seconds. If you are omitting the wine, move directly to the broth.
Start the cabbage. Add the cabbage ribs first and toss for 2 minutes to coat them in the aromatics. Add the leafy pieces and cook for about 3 minutes, turning them gently as they wilt. The pan may look full at first, but the cabbage quickly loses volume. Avoid adding extra liquid at this stage; the cabbage releases moisture as it heats.
Braise until tender. Pour in the broth, regular soy sauce, dark soy sauce if using, sugar, and white pepper. Return the tofu to the pan and gently fold everything together. Bring the liquid to a steady simmer, cover, and cook for 12 minutes. Uncover and check a thick piece of cabbage rib: it should be tender but not collapsing. If it is still firm, cover and simmer for another 2 minutes. Taste the broth before adding any salt, since soy sauce and broth brands vary in saltiness.
Thicken and finish. Stir the cornstarch slurry again, then drizzle it into the simmering pan while gently stirring. Cook for 1 to 2 minutes, until the broth lightly coats the cabbage and tofu. Stir in the sesame oil, turn off the heat, and scatter the sliced scallions over the top. Serve hot, spooning the broth over rice if desired.

Tips

Choose a wide pan. Napa cabbage starts bulky and releases water as it cooks. A wide skillet or Dutch oven gives it room to wilt without packing it tightly, which helps the pieces cook evenly. If your pan is small, add the cabbage in two batches instead of piling it high.
Keep the tofu dry before browning. Patting it with a clean towel reduces splattering and improves browning. Use firm tofu rather than silken tofu: silken pieces are delicate and are likely to break apart when folded into the cabbage. If a little tofu does crumble, it will still taste good and simply make the broth cloudier.
Adjust salt at the end. Low-sodium broth is useful because soy sauce contributes plenty of seasoning. Taste after braising, then add a small splash of soy sauce if the flavor seems flat. If it is too salty, loosen it with a few tablespoons of water or unsalted broth rather than adding sugar to disguise the salt.
Use cabbage that is fresh and dry. Rinse it, drain it well, and remove any damaged outer leaves. Excess rinse water can dilute the sauce. If the cabbage is especially large, weigh out about 2 lb (900 g) after trimming so the broth and seasoning remain in balance.

Serving Suggestions

Serve this stew as a main dish with steamed jasmine rice, short-grain rice, or brown rice. Spoon the liquid over the rice so it absorbs the ginger-and-soy flavor. A bowl of plain rice noodles also works well; cook them separately and add them to serving bowls rather than simmering them in the pan, where they could soak up too much broth.

For a fuller table, pair the cabbage with a simple cucumber salad, stir-fried green beans, or a plate of blanched greens dressed with a little soy sauce and sesame oil. The stew is savory and gently sweet, so a crisp or lightly acidic side gives the meal contrast. Put chili crisp or sliced fresh chili on the table for anyone who wants heat, rather than making the whole dish spicy.

This recipe can be served as one of several dishes in a shared meal, too. In that case, it makes about four modest side portions. Keep the cabbage in a shallow serving bowl and bring extra broth along so people can spoon it over rice. The dish is best hot, while the cabbage is tender and the tofu still has its browned edges.

Variations

Use a different mushroom: Cremini or oyster mushrooms can replace the shiitakes in the same amount by weight. Shiitakes bring a woodsy, concentrated flavor, while cremini are milder and oyster mushrooms are softer and more delicate. Dried shiitakes are also an option: soak them according to the package directions, slice them, and replace some of the broth with strained soaking liquid for a stronger mushroom taste.

Make it without tofu: Leave out the tofu and add another 4 oz (115 g) of mushrooms, or serve the cabbage as a side dish. For a more substantial vegetarian variation, use pan-fried seitan or prepared wheat gluten in place of the tofu. Check the product label and add it near the end so it warms through without turning rubbery.

Change the greens or broth: Savoy cabbage can stand in for napa cabbage, although it takes longer to soften and has a firmer bite. Begin checking it after 15 minutes of covered simmering and add a splash of broth if the pan gets dry. Use vegetable broth for a vegetarian version; chicken broth makes the sauce a little rounder but does not change the method.

Make the flavor brighter or richer: Add a teaspoon of rice vinegar at the end for a gentle tang, or use a little more ginger for a sharper aromatic note. If you do not have Shaoxing wine, dry sherry is a close practical substitute. Leaving it out is fine; the stew will have a simpler aroma but remains well seasoned. Do not substitute sweet cooking wine without reducing the sugar.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. The cabbage will soften further as it sits, and the tofu may absorb more broth, so the texture will be softer the next day; the flavor is still useful for a quick lunch or dinner.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C), the recommended temperature for reheated leftovers. Add a splash of water or broth if the sauce has thickened too much. A microwave also works: cover the dish loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid repeatedly cooling and reheating the whole batch.

For longer storage, freeze the stew in an airtight freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator, then reheat to 165°F (74°C). Freezing is safe, though the cabbage will become noticeably softer and may release water after thawing. Stir the sauce well as it reheats; if it seems thin, simmer it briefly uncovered or mix a little cornstarch with cold water and add it gradually.

Frequently Asked Questions

Is Chinese cabbage the same as napa cabbage?
In many English-language grocery stores, Chinese cabbage refers to napa cabbage, the long, pale-green cabbage with broad crinkled leaves and crisp white ribs. Some markets use Chinese cabbage more broadly for other Asian cabbages, so look for napa or wombok for the texture used here.

Can I make this recipe without Shaoxing wine?
Yes. Shaoxing wine adds a subtle savory aroma, but it is optional in this stew. Dry sherry is a practical substitute; otherwise, leave it out and continue with the broth. The finished dish will be slightly less aromatic, not incomplete. Avoid replacing it with a sweet wine unless you also adjust the sugar.

Why is my stewed cabbage watery?
Napa cabbage naturally releases liquid as it wilts, and wet leaves can add even more. Drain the cabbage well after rinsing, use the measured amount of broth, and keep the lid on only for the braising stage. If the finished sauce is still thin, simmer it uncovered for a few minutes or add the cornstarch slurry gradually.

Can I make it ahead?
You can wash and cut the vegetables and tofu up to a day ahead, then store them separately in covered containers in the refrigerator. The stew itself can also be cooked ahead and refrigerated for up to 3 to 4 days, but the cabbage will soften as it rests. Reheat it gently to 165°F (74°C) before serving.

What can I use instead of napa cabbage?
Savoy cabbage is the closest easy swap, though its leaves are thicker and need a little longer to become tender. Regular green cabbage works too, but it has a firmer, more assertive bite; slice it thinly and check tenderness before finishing the sauce. The amount of liquid may need a small adjustment depending on how much moisture the cabbage releases.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).