Cabbage Stir Fry with Vegetables (Printable)
Crisp cabbage and vibrant vegetables in a savory sauce, ready in 25 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)
# How To Cook:
01 - Thinly slice the cabbage, julienne the carrot, slice the red bell pepper, slice the green onions, mince the garlic, and grate the 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) until well combined.
03 - Heat a large wok or skillet over medium-high heat. Add a splash of oil such as avocado or canola oil.
04 - Add the minced garlic and grated ginger to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn them.
05 - Add the julienned carrots and sliced bell pepper to the wok. Stir-fry for 2–3 minutes until they begin to soften but still retain some crunch.
06 - Add the sliced cabbage to the wok. Stir-fry for 4–5 minutes until the cabbage just begins to wilt and soften slightly.
07 - Pour the prepared sauce over the vegetables. Toss everything together to coat evenly. Cook for another 1–2 minutes to allow the flavors to meld together.
08 - Remove from heat and stir in the sliced green onions. Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The cabbage retains this gorgeous crunch while soaking up that salty-savory sauce like a sponge
- It comes together faster than delivery would arrive and costs about a quarter of the price
02 -
- Do not overcrowd your pan or the vegetables will steam instead of stir-fry, making everything soggy instead of crisp
- Have your sauce whisked and ready before you start cooking, because once you add those aromatics you have about 10 seconds before they go from fragrant to burnt
03 -
- Cut your vegetables uniformly so everything cooks at the same rate
- Use a wok if you have one, but a large skillet works perfectly fine