Asian Cabbage Stir Fry Recipe

Introduction

This Asian Cabbage Stir Fry is a quick and flavorful dish perfect for busy weeknights. Crisp vegetables are tossed in a savory sauce that brings out the natural sweetness of cabbage and peppers. It’s a healthy, colorful option that pairs well with rice or noodles.

Ingredients

• 1 medium-sized green cabbage, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds

Instructions

1. Step 1: Prepare the vegetables by slicing the cabbage, bell pepper, and green onions, and julienning the carrot.
2. Step 2: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
3. Step 3: Heat a large wok or skillet over medium-high heat and add the vegetable oil.
4. Step 4: Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
5. Step 5: Add the sliced bell pepper and carrot to the wok and stir-fry for 2-3 minutes until they begin to soften.
6. Step 6: Add the sliced cabbage to the wok. Stir everything together and continue to stir-fry for about 5-7 minutes, or until the cabbage is tender yet still crunchy.
7. Step 7: Pour the sauce mixture over the vegetables. Toss well to ensure the sauce is evenly distributed and coats the vegetables.
8. Step 8: Stir-fry for another 2 minutes, allowing the flavors to meld together.
9. Step 9: Remove from heat, sprinkle with sliced green onions and toasted sesame seeds.
10. Step 10: Serve hot as a side dish or a light main course.

Tips & Variations

• For extra protein, add tofu, chicken, or shrimp during step 5 and cook through before adding cabbage.
• Adjust the amount of garlic and ginger to suit your taste preferences.
• Use tamari instead of soy sauce for a gluten-free version.
• Try adding a splash of chili oil or red pepper flakes if you like a spicy kick.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage?

Yes, Napa or Savoy cabbage can be used as alternatives. They have a slightly different texture but will work well in this stir fry.

Is this recipe vegan?

This recipe can be vegan if you substitute the oyster sauce with a vegan-friendly alternative such as mushroom sauce or extra soy sauce.

Asian Cabbage Stir Fry Recipe

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★★★★★

4.7 from 55 reviews

This Asian Cabbage Stir Fry is a quick and flavorful dish featuring crunchy cabbage and vibrant vegetables tossed in a savory soy and oyster sauce blend. Perfect as a light main or side, this stir fry combines fresh ingredients with aromatic garlic and ginger, creating a delicious and healthy meal ready in under 20 minutes.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium-sized green cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 green onions, sliced
• 3 cloves garlic, minced
• 1 inch ginger, minced

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Others

• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame seeds

Instructions

1. Prepare Vegetables: Slice the cabbage, bell pepper, and green onions. Julienne the carrot to get them ready for quick cooking.
2. Make the Sauce: In a small bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix well and set aside.
3. Heat Oil: Warm a large wok or skillet over medium-high heat and add vegetable oil, heating it until shimmering.
4. Sauté Aromatics: Add minced garlic and ginger to the hot oil. Stir-fry them for about 30 seconds until they release their fragrant aroma.
5. Cook Bell Pepper and Carrot: Add the sliced bell pepper and julienned carrot to the wok. Stir-fry for 2-3 minutes until they start to soften but retain some crunch.
6. Add Cabbage: Incorporate the sliced cabbage into the wok. Stir-fry everything together for 5-7 minutes until the cabbage turns tender but still crisp.
7. Add Sauce: Pour the prepared sauce over the vegetables and toss well to coat everything evenly.
8. Finish Cooking: Continue stir-frying the vegetables with the sauce for another 2 minutes to allow flavors to meld nicely.
9. Garnish: Remove the wok from heat. Sprinkle sliced green onions and toasted sesame seeds over the stir fry.
10. Serve: Serve the stir fry hot as a flavorful side dish or a light main course.

Notes

• For a vegan version, substitute oyster sauce with a mushroom-based vegetarian oyster sauce.
• Adjust the level of soy sauce and sugar to taste for desired saltiness and sweetness.
• Use a high smoke point oil like vegetable or canola oil for best stir-frying results.
• Do not overcook the vegetables to retain their crunch and vibrant colors.
• Serve with steamed rice or noodles for a complete meal.

Keywords: Asian cabbage stir fry, vegetable stir fry, quick stir fry, healthy stir fry, cabbage recipe, easy Asian recipe