Cabbage Stir Fry (Print)
Crisp cabbage and colorful vegetables wok-tossed in a savory sesame-soy sauce. Ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage, thinly sliced
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
→ Sauce
07 - 3 tablespoons soy sauce (use gluten-free if needed)
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon maple syrup or honey
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or parsley, chopped (optional)
# How To Make It:
01 - Thinly slice cabbage, julienne carrot, slice bell pepper, chop green onions, mince garlic, and grate ginger. Set all prepared vegetables aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes if using. Mix until fully combined.
03 - Heat a large wok or skillet over medium-high heat. Add a splash of avocado or canola oil and swirl to coat the surface.
04 - Add minced garlic and grated ginger to the hot oil. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add julienned carrots and sliced bell pepper to the wok. Stir-fry for 2 to 3 minutes until vegetables begin to soften but still retain crunch.
06 - Add sliced cabbage to the wok. Stir-fry for 4 to 5 minutes until cabbage just begins to wilt and becomes tender-crisp.
07 - Pour the prepared sauce over the vegetables. Toss everything together quickly to coat evenly with the sauce mixture.
08 - Continue cooking for 1 to 2 minutes, allowing flavors to meld and sauce to coat vegetables thoroughly.
09 - Remove from heat. Stir in green onions, then transfer to a serving dish. Garnish with toasted sesame seeds and fresh cilantro or parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The sauce hits that perfect balance of savory, tangy, and slightly sweet that makes you want to eat straight from the pan
- It comes together in under 30 minutes but tastes like something from a restaurant
- Leftovers (if you somehow have any) actually taste better the next day
02 -
- Overcrowding the pan is the quickest way to end up with steamed, soggy cabbage instead of stir-fried
- Letting the wok get properly hot before adding oil is what creates that restaurant-style sear and depth
03 -
- Cut all your vegetables before turning on the stove because stir-frying waits for no one
- Keep the vegetables moving in the pan to prevent burning and ensure even cooking