I enjoy this recipe because it turns basic vegetables into a delicious, aromatic stir fry in minutes. I like that it’s naturally light, customizable, and works with whatever produce I already have. The combination of soy sauce, sesame oil, fresh garlic, and ginger gives me that classic stir fry flavor I crave. It’s budget-friendly, meal prep–friendly, and easy enough for even the busiest days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups green cabbage, shredded 1 cup carrots, julienned 1 bell pepper, thinly sliced (any color) 3 green onions, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 3 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon vegetable oil 1 tablespoon rice vinegar Salt and pepper, to taste Sesame seeds, for garnish (optional)
Directions
I start by preparing the cabbage, carrots, and bell pepper so they’re ready to go. In a large skillet or wok, I heat vegetable oil over medium-high heat. I sauté the minced garlic and ginger for about 30 seconds until fragrant.
Then I toss in the cabbage, carrots, and bell pepper, stir-frying for 3–4 minutes until the vegetables soften but remain crisp. I pour in the soy sauce, sesame oil, and rice vinegar, stirring well to coat everything evenly. I adjust the seasoning with salt and pepper, cook for another minute or two, then remove from heat. I finish by sprinkling green onions and sesame seeds on top before serving.
Servings and Timing
Yield: 4 servings Prep time: 15 minutes Cook time: 5–7 minutes Total time: about 20 minutes
Variations
I like adding sliced mushrooms or snap peas when I want extra veggies. For spice, I stir in chili flakes or a drizzle of sriracha. Sometimes I add a splash of oyster sauce for richness. When I want a heartier dish, I mix in cooked chicken, shrimp, beef strips, or tofu. Noodles or rice make a great base if I want to turn this into a full meal.
Storage/Reheating
I store leftovers in an airtight container for up to 3 days. When reheating, I prefer using a skillet over medium heat so the vegetables stay crisp. The microwave works too, though the veggies soften more. I don’t freeze this stir fry because cabbage tends to become watery after thawing.
FAQs
How do I keep the vegetables from getting soggy?
I stir fry over medium-high heat and avoid overcrowding the pan. This helps the vegetables stay crisp.
Can I use red cabbage instead of green?
Yes, I often use red cabbage when I want extra color. It cooks the same way.
Can I make this gluten free?
I use gluten-free soy sauce or tamari, and the dish turns out just as flavorful.
Can I prepare the veggies ahead of time?
Yes, I shred and slice everything earlier in the day and keep them in the fridge. It makes cooking even faster.
What protein works best with this stir fry?
I love adding tofu, shrimp, or thinly sliced chicken. They cook quickly and absorb the sauce well.
Conclusion
I love making this Asian cabbage stir fry because it’s fast, fresh, and incredibly flavorful. It’s an easy way for me to enjoy a colorful, nourishing dish any day of the week. Whether I serve it as a side or turn it into a complete meal, it always hits the spot with its crisp texture and savory finish.
A quick and vibrant Asian cabbage stir fry loaded with crisp veggies, savory soy sauce, and aromatic garlic and ginger for an easy, delicious meal.
Ingredients
4 cups green cabbage, shredded
1 cup carrots, julienned
1 bell pepper, thinly sliced (any color)
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon rice vinegar
Salt and pepper, to taste
Sesame seeds, for garnish (optional)
Instructions
Prepare the vegetables by shredding the cabbage, julienning the carrots, and slicing the bell pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger; sauté for about 30 seconds until fragrant.
Add cabbage, carrots, and bell pepper. Stir-fry 3–4 minutes until crisp-tender.
Pour in soy sauce, sesame oil, and rice vinegar. Stir to coat evenly.
Season with salt and pepper to taste. Cook 1–2 minutes more.
Remove from heat and garnish with green onions and sesame seeds if desired.
Serve immediately as a side dish or base for protein additions.
Notes
A fast, veggie-forward stir fry with bright Asian flavors. For a heartier version, add chicken, shrimp, or tofu. Perfect as a side dish, meal prep option, or light entrée.
