Stir-fried Chinese kelp ribbons with Chinese cabbage and garlic
Quick, savoury stir-fry of rehydrated Chinese kelp (haidai) and Chinese cabbage, brightened with rice wine, sesame and chilli — ready in 25 minutes.
This is a quick, umami-rich stir-fry that pairs the briny chew of Chinese kelp (haidai) with the sweet crunch of Chinese cabbage. It’s a brilliant weeknight side or a light main with jasmine rice or plain noodles.
It comes together fast — most of the time is gentle rehydration — and the sauce is deliberately simple so the kelp's sea-salty depth can shine. Perfect if you want something a bit different from the usual stir-fry rotation.
Ingredients
- 80 g dried kelp ribbons (haidai) — soaked in warm water for 20 minutes, then drained
- 400 g Chinese cabbage — thinly sliced (napa cabbage)
- 3 garlic cloves — finely sliced
- 3 spring onions — white and light green parts sliced on the diagonal
- 20 g fresh ginger — peeled and julienned
- 1 bird's-eye chilli — thinly sliced, optional for heat
- 15 ml light soy sauce
- 15 ml rice wine or dry sherry
- 10 ml sesame oil — plus extra for finishing if desired
- 15 ml vegetable oil
- 5 g caster sugar
- 10 g toasted sesame seeds — to garnish
- sea salt — to taste
- white pepper — to taste
Equipment
- large frying pan
- large bowl
Instructions
Rehydrate the dried kelp: place the kelp ribbons in a large bowl and cover with warm water. Weigh down with a plate if necessary and leave 20 minutes until pliable. Drain well and trim any tough ends; slice into 1–2 cm widths if the ribbons are wide.
Prepare the cabbage: trim the base and separate the leaves. Stack a few leaves then slice crossways into 1–1.5 cm strips. Keep the core for another use or finely slice it for the stir-fry.
Mix the sauce: in a small bowl combine light soy sauce, rice wine, sesame oil and caster sugar. Stir until the sugar dissolves.
Heat a large frying pan over a medium–high heat and add the vegetable oil. When the oil is shimmering, add the garlic, ginger and white parts of the spring onions. Stir-fry for 30–40 seconds until fragrant but not browned.
Add the sliced cabbage and stir-fry for 2–3 minutes until it just starts to wilt. If the pan looks dry, add a splash (10–15 ml) water to help it soften.
Toss in the rehydrated kelp ribbons and sliced chilli, then pour over the sauce. Stir-fry for a further 2 minutes so the kelp heats through and absorbs the flavour.
Season with salt and white pepper to taste. Add the green parts of the spring onions, toss, then remove from the heat. Finish with a light drizzle of sesame oil and scatter over toasted sesame seeds to serve.
Tips
- Soak the kelp in warm water (not boiling) for 20 minutes — cold water takes too long and boiling makes it soft and lifeless.
- Use a high heat and work fast to keep the cabbage bright and slightly crisp; add a splash of water if the pan becomes too dry.
- Trim any very thick or fibrous parts of the kelp before cooking — they can stay tough even after soaking.
- Make ahead: rehydrate the kelp up to 24 hours before and keep refrigerated in a sealed container; add to the pan straight from the fridge.
- To serve as a light meal, toss with hot cooked noodles and a little extra soy and sesame oil, or serve alongside steamed rice and a fried egg.
Substitutions
dried kelp ribbons (haidai) → wakame or dried seaweed mix, same weight
Stays closesesame oil → neutral oil plus 5 ml toasted sesame seeds for garnish
Noticeably differentrice wine or dry sherry → dry white wine or 10 ml rice vinegar diluted with 10 ml water
Stays close
Nutrition
Per serving · estimated
- 140
- Calories
- 6 g
- Protein
- 8 g
- Carbs
- 8 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 620 mg
- Sodium
FAQ
Can I use fresh seaweed instead of dried?
Yes — if you have fresh kelp or wakame, wipe it clean and use about 120–150 g (fresh is heavier). Reduce soaking time to a quick rinse and pat dry; fresh cooks faster, so add it at the end of the stir-fry.
Is this vegan?
As written it is vegan — check your light soy sauce for any unexpected additives, but most are vegan-friendly.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 3 days. Reheat quickly in a frying pan over medium heat; avoid prolonged reheating which makes the kelp chewy.
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