Cabbage Stir Fry (Print)
Quick Asian-style stir fry featuring crisp cabbage and colorful vegetables in a savory sesame-soy glaze.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage, thinly sliced
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
→ Sauce
07 - 3 tablespoons soy sauce (use gluten-free if needed)
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon maple syrup or honey
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or parsley, chopped (optional)
# How To Make It:
01 - Thinly slice cabbage, julienne carrot, slice bell pepper and green onions, mince garlic, and grate ginger. Set aside all prepped vegetables.
02 - Whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes (if using) in a small bowl until well combined.
03 - Heat a large wok or skillet over medium-high heat. Add a splash of avocado or canola oil.
04 - Add garlic and ginger to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add carrots and bell pepper to the wok. Stir-fry for 2-3 minutes until slightly tender but still crisp.
06 - Add sliced cabbage and stir-fry until it just begins to wilt, about 4-5 minutes. Maintain some crunch for texture.
07 - Pour the prepared sauce over the vegetables. Toss everything together to coat evenly.
08 - Cook for another 1-2 minutes, allowing the flavors to meld together and the sauce to coat the vegetables.
09 - Remove from heat and stir in green onions. Garnish with sesame seeds and fresh herbs if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce creates this perfect balance of salty tangy and slightly sweet that makes you want to eat it straight from the bowl
- It comes together in under 25 minutes but tastes like something from a restaurant
- The vegetables stay crisp tender not mushy which is exactly how stir fry should be
02 -
- Cabbage releases water as it cooks so do not add extra liquid or you will end up steaming instead of stir frying
- Keep everything moving once the heat is on to prevent burning and ensure even cooking
03 -
- Cut all your vegetables to similar thickness so they cook evenly and nothing ends up under or overdone
- Have your serving platter ready because stir fry is best served immediately while still piping hot