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Asian Cabbage Stir Fry

A quick and flavorful stir fry that transforms humble cabbage into a delicious medley with fresh vegetables and savory sauce. Perfect for weeknight dinners and meal prepping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium green cabbage, thinly sliced Ensure the cabbage is fresh for the best flavor.
  • 1 red bell pepper thinly sliced
  • 1 carrot julienned Cut into thin strips for even cooking.
  • 2 green onions sliced Used for garnish.
Aromatics
  • 3 cloves garlic, minced Fresh is best, but jarred works in a pinch!
  • 1 inch ginger, minced Fresh ginger adds a kick; dried ginger won’t suffice.
Sauce
  • 3 tablespoons soy sauce Choose low-sodium for a healthier option.
  • 1 tablespoon oyster sauce Or vegetarian oyster sauce for a plant-based spin.
  • 1 teaspoon sesame oil Essential for that nutty flavor.
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar Balances the flavors.
  • 1/4 teaspoon black pepper
Topping
  • 1 tablespoon toasted sesame seeds For a delightful crunch.

Method
 

Preparation
  1. Start by slicing the cabbage, red bell pepper, and green onions. Julienne the carrot into thin strips. Aim for uniform sizes for even cooking.
  2. In a small bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Whisk until smooth, then set aside.
Cooking
  1. Place a large wok or skillet over medium-high heat. Add the vegetable oil, ensuring it coats the bottom of the pan.
  2. Once the oil shimmers, add minced garlic and ginger. Stir-fry for about 30 seconds, or until fragrant but not burnt.
  3. Toss in the sliced bell pepper and julienned carrot. Stir-fry for 2-3 minutes, until they begin to soften.
  4. Add the sliced cabbage and stir everything together. Keep stir-frying for about 5-7 minutes, or until the cabbage is tender yet still crunchy.
  5. Pour the prepared sauce mixture over the vegetables, tossing well to ensure even distribution. Stir-fry for an additional 2 minutes.
  6. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot.

Notes

For perfectly crispy vegetables, don’t overcook! Store leftovers in an airtight container in the refrigerator for up to 3 days. You can prep all your veggies and the sauce the night before for a super fast weeknight meal.