Asian Cabbage Stir Fry: Quick, Flavorful & Crisp-Tender (Print Version)
Whip up a quick & flavorful Asian cabbage stir fry. My easy recipe uses simple ingredients for a speedy, delicious weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian, Gluten-Free adaptable
# Ingredients:
→ Crispy Cabbage & Veggies
01 -
1 tbsp neutral oil (like canola or vegetable)
02 -
1 small head green cabbage, thinly sliced (about 6-7 cups)
03 -
2 medium carrots, thinly sliced or shredded
→ Aromatics & Flavor Boosters
04 -
4 cloves garlic, minced
05 -
1 inch fresh ginger, grated (about 1 tbsp)
06 -
1/2 tsp red pepper flakes (optional, for heat)
→ Savory Stir Fry Sauce
07 -
1/4 cup soy sauce (or tamari for gluten-free)
08 -
1 tbsp sesame oil
09 -
2 tbsp rice vinegar
10 -
1 tbsp brown sugar
→ Finishing Touches
11 -
2 green onions, sliced, for garnish
# Instructions:
01 -
First things first, get your mise en place ready. Thinly slice that cabbage – I aim for about 1/4-inch strips, not too chunky, not too fine. Then, thinly slice or shred your carrots. Mince your garlic and ginger. This is where I always get a little messy, garlic skin everywhere, but it's part of the fun, right? Having everything prepped makes the actual stir-frying so much smoother, trust me, I've tried rushing this step and it's a disaster.
02 -
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, and red pepper flakes (if you're using them). Give it a good whisk until the sugar dissolves. I always do a quick taste test here, because sometimes I'm feeling a little more sweet, sometimes a little more tangy. Adjust it to your liking, hon! This sauce is truly the heart of our quick & flavorful Asian cabbage stir fry, so make it yours.
03 -
Grab your biggest wok or a large skillet and heat about a tablespoon of neutral oil (like canola or vegetable) over medium-high heat. Once it's shimmering, toss in your minced garlic and ginger. Sauté for about 30 seconds, stirring constantly, until they're fragrant. Oh, that smell! It's the best part of any stir fry, honestly. Just be careful not to burn them; burnt garlic is just sad.
04 -
Now, add your sliced cabbage and carrots to the hot pan. This is where the magic really starts for our quick & flavorful Asian cabbage stir fry! Stir-fry for 5-7 minutes, tossing frequently, until the cabbage has softened and developed some tender-crisp edges. You want a bit of char, but not burnt, remember my smoke alarm story? If your pan looks too crowded, do it in two batches; overcrowding steams the veggies instead of stir-frying them.
05 -
Pour that glorious stir fry sauce you made earlier over the veggies. Continue to stir-fry for another 2-3 minutes, making sure everything is coated and the sauce thickens slightly. The cabbage will soak up all that amazing flavor, and the kitchen will smell absolutely incredible. This is where I always get impatient and want to eat it straight out of the pan, but resist, my friend, resist!
06 -
Remove the pan from the heat. Garnish generously with sliced green onions. Serve your quick & flavorful Asian cabbage stir fry immediately, perhaps over some fluffy jasmine rice or with a side of noodles. The cabbage should be vibrant, tender-crisp, and glistening with that savory sauce. It’s simple, it’s fast, and it’s so, so satisfying. Enjoy your delicious creation!
# Notes:
01 -
Don't overcrowd the pan; stir-frying in batches keeps it crispy.
02 -
Leftovers are fantastic for lunch, just store in an airtight container for up to 3 days.
03 -
No soy sauce? Tamari or coconut aminos work beautifully for a gluten-free twist.
04 -
Serve it over jasmine rice for a complete, comforting meal.
# Tools You'll Need:
01 -
Large wok or skillet
02 -
sharp knife
03 -
cutting board
04 -
measuring spoons and cups
# Nutrition Facts (Per Serving):
Calories: 250
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 8g