Name: Asian Cabbage Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 medium green cabbage, thinly sliced (about 6–8 cups packed) (Use napa cabbage for a softer, slightly sweeter result.); 1 red bell pepper thinly sliced; 1 carrot julienned; 3 cloves garlic, minced; 1 inch ginger, minced; 2 green onions thinly sliced (For garnish.); 3 tablespoons soy sauce (Use low-sodium if preferred.); 1 tablespoon oyster sauce (Substitute with mushroom stir-fry sauce for a vegetarian option.); 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil (Neutral oil with a high smoke point.); 1 tablespoon toasted sesame seeds (For garnish.)

I remember the first time I made this quick cabbage stir-fry on a frantic weeknight: the kitchen smelled like toasted sesame and ginger in minutes, and the whole family went back for seconds. This Asian Cabbage Stir Fry is a fast, crunchy vegetable dish that works as a main for vegetarians or a bright side to a protein. If you enjoy dependable weeknight stir-fries, try my beef and broccoli stir-fry for another meal that comes together just as quickly.

Why you’ll love this dish

This stir-fry is one of those go-to recipes that’s fast, cheap, and full of texture. Thinly sliced cabbage cooks quickly but keeps a satisfying crunch. The sauce — soy, oyster, sesame, and rice vinegar — brings umami, a hint of sweetness, and bright acidity without any fuss. It’s ideal for:

Weeknight dinners when you need something ready in 20–30 minutes.
Stretching pantry veggies into a crowd-pleasing side.
Meal prep: you can bulk-cook the veg and toss with grains later.

“A perfect balance of crunchy cabbage and savory sauce — quick enough for weeknights and tasty enough for guests.” — a regular family fave

If you want another veggie-forward weeknight option, check this easy chicken and vegetable stir-fry for protein-packed variety.

How this recipe comes together

Quick overview so you know what to expect:

Prep: slice the cabbage, pepper, and carrot; mince garlic and ginger; whisk the sauce.
Hot wok: flash-fry aromatics, then slightly soften the pepper and carrot.
Add cabbage: stir-fry until tender-crisp.
Finish: toss with the sauce, heat through, garnish with green onions and sesame seeds.

A tip from experience: have the sauce ready before you heat the pan. Once the wok is hot, things move fast, and you don’t want to pause mid-stir to whisk ingredients. If you like protein, the same sequence works — brown thinly sliced meat or tofu first, push to the side, then proceed with the vegetables. For another meat-and-veg headline dish, see this beef and broccoli stir-fry for inspiration.

What you’ll need

1 medium green cabbage, thinly sliced (about 6–8 cups packed)
2 tablespoons vegetable oil (neutral oil with a high smoke point)
3 cloves garlic, minced
1 inch ginger, minced
1 red bell pepper, thinly sliced
1 carrot, julienned
3 tablespoons soy sauce (use low-sodium if preferred)
1 tablespoon oyster sauce (substitute hoisin or mushroom stir-fry sauce for vegetarian)
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon black pepper
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds

Notes and substitutions:

For a vegetarian/vegan dish, replace oyster sauce with mushroom-based stir-fry sauce or extra soy sauce + a splash of hoisin.
Use napa cabbage for a softer, slightly sweeter result.
Toasted sesame seeds can be swapped for chopped peanuts or cashews for crunch.

Step-by-step instructions

Prep the vegetables. Thinly slice the cabbage and bell pepper. Julienne the carrot. Slice the green onions. Mince the garlic and ginger.
Whisk the sauce. In a small bowl combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
Heat the pan. Place a large wok or heavy skillet over medium-high heat. Add the vegetable oil and warm until it shimmers.
Fry aromatics. Add the garlic and ginger and stir constantly for about 30 seconds until fragrant. Don’t let them burn.
Add firmer veg. Toss in the bell pepper and carrot. Stir-fry for 2–3 minutes until they begin to soften.
Add cabbage. Add the sliced cabbage and stir everything together. Stir-fry for 5–7 minutes until the cabbage is tender but still slightly crunchy.
Finish with sauce. Pour the sauce over the vegetables and toss to coat evenly. Stir-fry 1–2 minutes so the flavors meld and the sauce thickens a little.
Garnish and serve. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot.

Best ways to enjoy it

Serve over steamed jasmine rice or brown rice for a simple dinner.
Toss with cooked noodles (lo mein or rice noodles) for a heartier meal.
Offer as a side to grilled or pan-seared fish, chicken, or tofu.
For a full Asian-inspired spread, pair with steamed dumplings and a light soup.
If you want another mains-and-veg idea that pairs well, try this easy chicken and vegetable stir-fry.

Storage and reheating tips

Refrigerate: cool leftovers within 2 hours and store in an airtight container for up to 3 days.
Reheat: reheat in a hot skillet with a splash of water or oil to revive texture. Microwaving is fine, but cabbage will soften more.
Freezing: not ideal — cabbage loses crunch and becomes watery after freezing and thawing. If you must, freeze in a tight container for up to 1 month and expect a softer texture.
Food safety: always reheat to steaming hot (165°F / 74°C) and discard any leftovers left out more than 2 hours.

Pro chef tips

High heat is your friend. A very hot wok gives quick searing and keeps the cabbage crisp.
Cut uniformly. Thin, even slices ensure everything cooks evenly and at the same rate.
Don’t crowd the pan. If making a large batch, cook in two turns so vegetables stir-fry instead of steam.
Sauce consistency: if the sauce seems thin, let it cook a minute longer; a small slurry of cornstarch and water (1/2 tsp cornstarch + 1 tbsp water) will thicken it quickly.
Flavor balance: taste and adjust — a splash more rice vinegar brightens, a pinch more sugar softens harsh soy saltiness.

Creative twists

Add protein: stir in pre-cooked shrimp, seared sliced chicken, or pan-fried tofu at the end.
Spicy kick: add 1 teaspoon chili garlic sauce or a pinch of red pepper flakes when you add the garlic.
Nutty crunch: finish with toasted peanuts or sesame brittle for texture.
Citrus brightness: finish with a squeeze of lime for a fresh lift.
Regional spin: swap oyster sauce for gochujang and add kimchi for a Korean-inspired cabbage stir-fry.

Common questions

Q: How long does this take to make from start to finish?
A: Plan 10–15 minutes for prep (thin-slicing the cabbage is the longest) and 10–12 minutes for cooking. Total time is about 20–30 minutes.

Q: Can I make this gluten-free?
A: Yes — use tamari or a certified gluten-free soy sauce and replace oyster sauce with a gluten-free mushroom sauce or extra tamari with a touch of hoisin that’s labeled gluten-free.

Q: Will cabbage get soggy if I cook it longer?
A: Yes. Cabbage releases water as it cooks. Aim for 5–7 minutes over high heat for tender-crisp texture. Overcooking will make it soft and wet.

Q: Can I add meat or tofu? When should I add it?
A: Add thinly sliced meat or bite-sized tofu first. For meat, brown it in the hot wok, remove, then proceed with the vegetables and return the protein at the end to finish in the sauce.

Q: Is there a good make-ahead method?
A: Prep the vegetables and sauce in advance. Store them separately in the fridge. Stir-fry just before serving to keep the veg crisp.

Conclusion

If you want a different take on simple cabbage stir-fries, this Super Easy Cabbage Stir Fry Recipe offers another classic approach with minimal ingredients. For deeper technique notes and regional variations, see the write-up at Chinese Cabbage Stir-Fry – The Woks of Life.