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A colorful bowl of Asian cabbage stir fry with vegetables and sauce.

Asian Cabbage Stir Fry

A quick and crunchy vegetable stir-fry that's full of flavor and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Vegetarian
Calories: 140
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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.
Sauce
  • 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
Cooking Essentials
  • 2 tablespoons vegetable oil Neutral oil with a high smoke point.
  • 1 tablespoon toasted sesame seeds For garnish.

Method
 

Preparation
  1. Thinly slice the cabbage and bell pepper. Julienne the carrot. Slice the green onions. Mince the garlic and ginger.
  2. In a small bowl combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper to make the sauce. Set aside.
Cooking
  1. Place a large wok or heavy skillet over medium-high heat. Add the vegetable oil and warm until it shimmers.
  2. Add the garlic and ginger and stir constantly for about 30 seconds until fragrant. Don’t let them burn.
  3. Toss in the bell pepper and carrot. Stir-fry for 2–3 minutes until they begin to soften.
  4. Add the sliced cabbage and stir everything together. Stir-fry for 5–7 minutes until the cabbage is tender but still slightly crunchy.
  5. 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.
  6. Remove from heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot.

Notes

For a vegetarian/vegan dish, replace oyster sauce with mushroom-based stir-fry sauce or extra soy sauce + a splash of hoisin. Cabbage loses crunch if frozen, but if necessary, freeze in a tight container for up to 1 month.