Cabbage Stir Fry with Vegetables (Printable)

Quick Asian-inspired cabbage with crisp vegetables in savory 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 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)

# Steps:

01 - Prepare all vegetables as directed and set 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).
03 - Heat a large wok or skillet over medium-high heat.
04 - Add a splash of oil (such as avocado or canola), then add garlic and ginger. Sauté for 30 seconds until fragrant.
05 - Add carrots and bell pepper, stir-frying for 2–3 minutes.
06 - Add cabbage, and stir-fry until it just begins to wilt, about 4–5 minutes.
07 - Pour the prepared sauce over the vegetables and toss to coat evenly.
08 - Cook for another 1–2 minutes, allowing the flavors to meld.
09 - Remove from heat, stir in green onions, and garnish with sesame seeds and fresh herbs if desired. Serve immediately.

# Expert Hints:

01 -
  • The sauce strikes this perfect balance between salty and slightly sweet that makes you want to keep taking just one more bite
  • It comes together in under 30 minutes but tastes like something from a restaurant, making weeknight dinners feel special
02 -
  • Dont overcrowd the wok or the vegetables will steam instead of stir-fry, cooking in batches if necessary
  • Have your sauce ready before you start cooking because theres no time to measure once the heat is on
03 -
  • Dry your washed vegetables thoroughly before adding them to the wok, or youll end up steaming instead of stir-frying
  • If you want restaurant-quality results, use a wok ring to get your wok over the highest possible heat

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