Cabbage Stir Fry Vegetables (Printable)
Crisp cabbage and colorful vegetables in a savory Asian-style 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 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)
# Directions:
01 - Slice the green cabbage thinly, julienne the carrot, slice the red bell pepper, chop the green onions, mince the garlic cloves, and grate the fresh ginger. Set all prepared vegetables aside.
02 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes if using. Ensure the mixture is well combined.
03 - Place a large wok or skillet over medium-high heat and allow it to get hot.
04 - Add a splash of oil such as avocado or canola oil to the hot wok. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not burned.
05 - Add the julienned carrots and sliced bell pepper to the wok. Stir-fry for 2 to 3 minutes until they begin to soften slightly.
06 - Add the sliced cabbage to the wok and stir-fry for 4 to 5 minutes, until the cabbage just begins to wilt but still retains some crispness.
07 - Pour the prepared sauce evenly over the vegetables. Toss everything together to coat thoroughly. Cook for another 1 to 2 minutes, allowing the flavors to meld together.
08 - Remove the wok from heat. Stir in the sliced green onions. Garnish with toasted sesame seeds and fresh chopped cilantro or parsley if desired. Serve immediately while hot.
# Helpful Tips:
01 -
- The sauce strikes that perfect balance between savory and slightly sweet, making even simple cabbage taste restaurant-quality
- Everything comes together in under 30 minutes, and the vegetables stay crisp-tender instead of mushy
02 -
- Overcrowding the pan will make the vegetables steam instead of stir-fry, so work in batches if necessary
- The cabbage continues to cook after you remove it from heat, so pull it when it still has some bite
03 -
- Prep all your ingredients before you start cooking, stir fry moves fast and you do not want to be scrambling
- Toast your sesame seeds in a dry pan for a few minutes before adding them, it brings out their natural oils