How to Create Perfect Cabbage Stir Fry

Heat Management

Maintain proper high heat throughout cooking process for authentic wok hei flavor without burning delicate aromatics.

Vegetable Sequencing

Add ingredients in proper order based on cooking time requirements for perfect texture in each component.

Texture Preservation

Cook cabbage to tender-crisp stage that maintains structural integrity and pleasant bite.

Sauce Integration

Add sauce at precise moment to coat ingredients properly without creating soggy texture.

Baking Tips

Use a large wok or skillet to avoid overcrowding the vegetables, which can cause them to steam rather than stir-fry.

Cut all vegetables into similar sizes for even cooking.

For meal prep, slice vegetables ahead of time and store in the refrigerator for up to 2 days before cooking.

If adding protein like tofu or meat, cook it first, remove from the pan, then add back after the vegetables are cooked.

Napa cabbage can be substituted for green cabbage for a more tender texture.

Adding a tablespoon of oyster sauce to the sauce mixture creates a deeper, more complex flavor (omit for vegetarian/vegan options).

This dish is best served immediately while hot and crisp, but leftovers will keep in the refrigerator for up to 3 days.

For a more substantial meal, serve over brown rice, cauliflower rice, or rice noodles.

To reduce sodium, use low-sodium soy sauce and add a squeeze of fresh lime juice for brightness.

Quick Asian Cabbage Stir Fry

Name: Quick Asian Cabbage Stir Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1 small head green cabbage (about 1.5 pounds), thinly sliced; 2 medium carrots, julienned or shredded; 1 red bell pepper, thinly sliced; 3 green onions, sliced diagonally (white and green parts separated); 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons sesame oil (divided); 1 tablespoon neutral oil (like canola or vegetable); For the sauce:; 3 tablespoons low-sodium soy sauce or tamari (for gluten-free); 1 tablespoon rice vinegar; 1 teaspoon honey or maple syrup (use maple syrup for vegan); 1 teaspoon sesame seeds, plus more for garnish; 1/2 teaspoon red pepper flakes (adjust to taste); Optional additions:; 1 tablespoon chili garlic sauce or sriracha; 8 oz firm tofu, pressed and cubed; 8 oz cooked chicken, shrimp, or beef, sliced thin; 1 cup bean sprouts; 1/2 cup snap peas, strings removed; 1/4 cup chopped cashews or peanuts for garnish; Fresh cilantro leaves for garnish; Lime wedges for serving

This vibrant, flavorful cabbage stir fry comes together in just 15 minutes for a perfect weeknight side dish or light meal. Crisp cabbage and colorful vegetables are quickly cooked with a savory-sweet Asian-inspired sauce that enhances their natural flavors without overpowering them. High in nutrients and low in calories, this versatile dish can be customized with various proteins or enjoyed as a vegetarian option. It's an excellent way to incorporate more vegetables into your diet with minimal effort and maximum taste.

Prep Time

10 Minutes

Cook Time

5 Minutes

Total Time

15 Minutes

Chef

JUE

Ingredients

Custard Cream

1 small head green cabbage (about 1.5 pounds), thinly sliced

2 medium carrots, julienned or shredded

1 red bell pepper, thinly sliced

3 green onions, sliced diagonally (white and green parts separated)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons sesame oil (divided)

1 tablespoon neutral oil (like canola or vegetable)

For the sauce:

3 tablespoons low-sodium soy sauce or tamari (for gluten-free)

1 tablespoon rice vinegar

1 teaspoon honey or maple syrup (use maple syrup for vegan)

1 teaspoon sesame seeds, plus more for garnish

1/2 teaspoon red pepper flakes (adjust to taste)

Optional additions:

1 tablespoon chili garlic sauce or sriracha

8 oz firm tofu, pressed and cubed

8 oz cooked chicken, shrimp, or beef, sliced thin

1 cup bean sprouts

1/2 cup snap peas, strings removed

1/4 cup chopped cashews or peanuts for garnish

Fresh cilantro leaves for garnish

Lime wedges for serving

Instructions

Prepare the sauce by whisking together soy sauce, rice vinegar, honey or maple syrup, sesame seeds, and red pepper flakes in a small bowl. Set aside.

Heat 1 tablespoon sesame oil and 1 tablespoon neutral oil in a large wok or skillet over high heat until shimmering hot.

Add the white parts of green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn.

Add carrots and bell pepper, stir-frying for about 1 minute until they begin to soften slightly.

Add the sliced cabbage to the wok in batches if necessary. Toss frequently with tongs to coat with oil and mix with other vegetables.

Continue stir-frying for 2-3 minutes until cabbage is wilted but still maintains some crispness. The cabbage should be tender-crisp, not fully soft.

Pour the prepared sauce over the vegetables and toss well to coat everything evenly. Cook for another 30 seconds to allow the sauce to slightly reduce.

Turn off the heat and drizzle with the remaining tablespoon of sesame oil. Add the green parts of the green onions and toss once more.

Taste and adjust seasoning if needed, adding more soy sauce for saltiness or a small pinch of sugar for sweetness.

Transfer to a serving dish and garnish with additional sesame seeds and any optional toppings like fresh cilantro, chopped nuts, or lime wedges.

Serve immediately as a side dish or over steamed rice or noodles for a complete meal.

Quick Asian Cabbage Stir Fry

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Cabbage Stir Fry

Quick Asian Cabbage Stir Fry

Ingredients

Instructions