Name: Asian Cabbage Stir Fry: An Amazing Ultimate Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Asian
Ingredients: 4 cups green cabbage, shredded; 1 cup carrots, julienned; 1 bell pepper, thinly sliced; 3 green onions, chopped; 2 garlic cloves, minced; 1 tbsp fresh ginger, minced; 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp sesame oil; 1 tbsp vegetable oil; 1 tbsp rice vinegar; Salt and pepper, to taste; 1 tsp sesame seeds, for garnish (optional)

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Asian Cabbage Stir Fry is one of those dishes I turn to when I want something quick, healthy, and packed with flavor. It’s the perfect balance of tender and crunchy vegetables coated in a savory, garlicky sauce that brings the magic of Asian cuisine right into my kitchen. Whether I enjoy it as a vibrant side or as the star of the meal with a protein of choice, it never disappoints.

Asian Cabbage Stir Fry: An Amazing Ultimate Recipe

Why You’ll Love This Recipe

There’s a lot to love about this stir fry, and here’s why I keep coming back to it:

Quick and Easy: It takes me less than 20 minutes from start to finish, which makes it ideal for busy evenings.
Nutrient-Rich: Cabbage and other veggies are full of vitamins and antioxidants that support my health.
Packed with Flavor: The blend of soy sauce, ginger, and garlic adds layers of umami and depth.
Flexible Ingredients: I can toss in whatever vegetables I have on hand or even add some tofu or chicken.
Beautifully Colorful: It always looks gorgeous on the plate with bright, fresh vegetables.
Budget-Friendly: Most of the ingredients are pantry staples or inexpensive produce.

Every time I make this dish, I feel good knowing I’m eating something both wholesome and delicious.

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 prepping all the vegetables—shredding the cabbage, julienning the carrots, and slicing the bell pepper.
In a large skillet or wok, I heat the vegetable oil over medium-high heat.
I add the garlic and ginger, letting them sizzle for about 30 seconds until fragrant.
Then I toss in the cabbage, carrots, and bell pepper, stir-frying for 3–4 minutes until they’re crisp-tender.
I pour in the soy sauce, sesame oil, and rice vinegar, stirring to coat all the veggies evenly.
I give it a quick taste and season with salt and pepper if needed, then cook for another 1–2 minutes.
Off the heat, I finish with a sprinkle of green onions and sesame seeds.
Finally, I serve it hot, right from the pan.

Servings and timing

– Servings: 4
– Preparation time: 10 minutes
– Cooking time: 5–7 minutes
– Total time: 15–17 minutes

This recipe is perfect for a quick weeknight dinner or a light lunch, and I can easily double it if I’m feeding a crowd.

Variations

I love how easy it is to customize this recipe depending on what I have or what I’m craving. Here are a few of my favorite variations:

Add Protein: I often add tofu, chicken, or shrimp to turn it into a full meal.
Use Other Greens: Swapping cabbage for bok choy, kale, or Swiss chard gives it a new twist.
Add Nuts: A handful of chopped peanuts or cashews adds extra crunch and flavor.
Spice It Up: Sometimes I add a dash of sriracha or red pepper flakes when I’m in the mood for heat.
Try Different Sauces: I’ve used teriyaki or hoisin sauce for a sweet and savory version.

Storage/Reheating

– Storage: I keep any leftovers in an airtight container in the fridge. They stay fresh for up to 3 days.
– Reheating: I usually reheat it in a skillet over medium heat for a few minutes until warmed through. The microwave works fine too if I’m in a hurry.
– Freezing: I’ve frozen this dish before, and it keeps well for up to a month. I just make sure to let it cool completely and store it in freezer-safe bags or containers.

FAQs

Can I use other vegetables?

Yes, absolutely. I often throw in what I have in the fridge—broccoli, zucchini, snap peas, or mushrooms all work great in this stir fry.

Is this recipe gluten-free?

Not by default, but I make it gluten-free by using tamari or a gluten-free soy sauce instead of regular soy sauce.

How can I make it vegetarian?

It already is vegetarian, but when I want to boost the protein, I like to add some crispy tofu or tempeh.

Can I reheat leftovers?

Yes. I reheat leftovers in a skillet to retain the texture, but the microwave works too for convenience.

What type of cabbage works best?

I usually go for green cabbage, but Napa cabbage or even purple cabbage gives it a fun twist in both color and flavor.

Conclusion

Asian Cabbage Stir Fry is one of those recipes that I turn to time and time again. It’s easy, healthy, and endlessly adaptable, which makes it a staple in my kitchen. Whether I’m making it as a quick weeknight dinner or a flavorful side dish, it always hits the spot. If I’m ever looking for a way to use up fresh veggies, this stir fry is my go-to. Simple, satisfying, and so delicious—this is one recipe I’ll never get tired of making.