A lower-calorie way to make Stir-Fried Cabbage with Dried Shrimp
Stir-Fried Cabbage with Dried Shrimp: sweet cabbage wok-tossed with hae bee and garlic
Dry cabbage wedges char quickly with fragrant soaked dried shrimp, garlic, chilli, and a measured soy glaze rather than braising in oil. This measured Singaporean recipe serves 6 at about 145 kcal per portion.
Stir-Fried Cabbage with Dried Shrimp should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses use 45 g dried shrimp for savoury intensity and stir-fry 1.4 kg cabbage in 18 g oil over high heat. Hae bee umami, charred cabbage sweetness, garlic, dried chilli, fish sauce, white pepper, and Shaoxing aroma create the familiar wok fragrance.
What changes—and what stays
From oil-rich zi char cabbage can reach 230–330 kcal to 145 calories
use 45 g dried shrimp for savoury intensity and stir-fry 1.4 kg cabbage in 18 g oil over high heat. Hae bee umami, charred cabbage sweetness, garlic, dried chilli, fish sauce, white pepper, and Shaoxing aroma create the familiar wok fragrance.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | use 45 g dried shrimp for savoury intensity and stir-fry 1.4 kg cabbage in 18 g oil over high heat | Hae bee umami, charred cabbage sweetness, garlic, dried chilli, fish sauce, white pepper, and Shaoxing aroma create the familiar wok fragrance. |
How the flavor stays
Hae bee umami, charred cabbage sweetness, garlic, dried chilli, fish sauce, white pepper, and Shaoxing aroma create the familiar wok fragrance.
A cost rule that survives inflation
Inexpensive cabbage becomes six flavourful portions with a small pantry amount of dried shrimp that keeps well between meals.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1.4 kggreen cabbage
- 45 gdried shrimp
- 40 ggarlic
- 15 gdried chillies
- 18 gcanola oil
- 20 mllight soy sauce
- 15 mlShaoxing wine
- 10 gfish sauce, sugar, and white pepper
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Soak dried shrimp briefly, drain and chop them, then cut cabbage into dry equal wedges with cores thinly sliced.
Look for: Shrimp are plump but not wet and cabbage surfaces show no droplets.
Step 2 · follow the visible cue
Build the defining flavour
Pound half the shrimp with garlic and chilli into a rough fragrant paste, keeping the remaining shrimp whole.
Look for: The paste clumps together with visible fibres and no soaking water around it.
Step 3 · follow the visible cue
Cook with controlled heat
Fry the paste in measured oil until fragrant, add cabbage cores then leaves, and leave briefly to char.
Look for: Cabbage carries dark edge spots while leaves remain pale green and the wok stays dry.
Step 4 · follow the visible cue
Finish and check the texture
Splash soy and wine around the rim, toss with whole shrimp, and stop while the cabbage still crunches.
Look for: Seasoning coats in a thin sheen with no broth, and thicker ribs bend but still snap.
Calories at the same serving size
150 kcal · 51% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Stir-Fried Cabbage with Dried Shrimp promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Stir-Fried Cabbage with Dried Shrimp promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Stir-Fried Cabbage with Dried Shrimp ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Stir-Fried Cabbage with Dried Shrimp keeps its intended texture. Cool Stir-Fried Cabbage with Dried Shrimp promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Stir-Fried Cabbage with Dried Shrimp include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. use 45 g dried shrimp for savoury intensity and stir-fry 1.4 kg cabbage in 18 g oil over high heat.
- green cabbage1.4 kg
- dried shrimp45 g
- garlic40 g
- dried chillies15 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Health Promotion Board Singapore — Energy and Nutrient Composition of Food
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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