Cabbage Stir Fry with Vegetables (Printable)
Crisp cabbage and vibrant vegetables tossed in a savory Asian-inspired sauce. Ready in under 30 minutes.
# What You'll 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 tbsp soy sauce (use gluten-free if needed)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp maple syrup or honey
11 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
12 - 1 tbsp toasted sesame seeds
13 - Fresh cilantro or parsley, chopped (optional)
# Directions:
01 - Slice cabbage, julienne carrot, thinly slice bell pepper, slice green onions, mince garlic, and grate fresh ginger. Set aside until ready to cook.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes if using. Ensure the maple syrup fully dissolves into the mixture.
03 - Place a large wok or skillet over medium-high heat. Allow the pan to become thoroughly hot before adding oil.
04 - Add a splash of avocado or canola oil to the heated wok. Toss in minced garlic and grated ginger. Sauté for approximately 30 seconds until fragrant, taking care not to burn the garlic.
05 - Add julienned carrots and sliced bell pepper to the wok. Stir-fry continuously for 2–3 minutes until the vegetables begin to soften but retain their crunch.
06 - Add the sliced cabbage to the wok. Stir-fry for 4–5 minutes until the cabbage just begins to wilt and turns bright green. Avoid overcooking to maintain texture.
07 - Pour the prepared sauce evenly over the vegetables. Toss everything together vigorously to ensure all vegetables are coated with the sauce.
08 - Continue stir-frying for 1–2 minutes, allowing the sauce to bubble slightly and the flavors to meld together. The vegetables should be tender-crisp.
09 - Remove the wok from heat. Stir in the sliced green onions while the dish is still hot. Garnish with toasted sesame seeds and fresh chopped cilantro or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The sauce creates this incredible umami glaze that makes you forget youre eating something so incredibly healthy and inexpensive
- It comes together faster than delivery would arrive, and your kitchen will smell like a proper restaurant
02 -
- Dont overcrowd your pan, or youll end up steaming the vegetables instead of stir frying them, and that sad soggy texture is not what were going for here
- Have your sauce whisked and ready before you start cooking, because once you hit that high heat, things move fast
03 -
- Cold wok, cold oil, hot food is the mantra, but for this recipe you actually want to preheat your pan properly before adding any oil
- Cut your vegetables as uniformly as possible so everything cooks at the same rate and you dont end up with some pieces raw while others are mushy