This Asian Cabbage Stir Fry comes together in about 20 minutes and is a super easy one-pot meal that your family will love! You can switch up the vegetables to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Seriously, it’s the ultimate weeknight dinner that won’t leave you stressed or cleaning for hours afterward!
Ingredients You’ll Need
Here’s what you’ll need to whip up this flavorful dish:
- 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 (or use vegetarian oyster sauce for a plant-based option)
- 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
Substitution Tip: You can easily swap out the vegetables. Broccoli, snap peas, or whatever you have on hand will work well.
Let’s Get Cooking!
Step-by-Step Instructions
Prep Your Veggies: Start by slicing the cabbage, red bell pepper, and green onions. For the carrot, julienne it (or just cut it into thin strips if you prefer). This part is crucial for the stir-fry to cook evenly and look colorful and appetizing.
Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Set this aside for later; it’s going to be the star of the show!
Heat the Wok: Grab a large wok or skillet, heat it over medium-high heat, then add the vegetable oil. You want that oil nice and hot to ensure everything cooks quickly and retains its crunchiness.
Aromatics First: Once your oil is shimmering, toss in the minced garlic and ginger. Stir-fry these for about 30 seconds until fragrant. The aroma will be simply fantastic!
Add Vegetables: Next, add the sliced bell pepper and julienned carrot. Stir-fry these for about 2-3 minutes until they start to soften but still have a bit of crunch left.
Cabbage Time: Now it’s time for the star of the dish! Toss in the sliced cabbage and mix everything together. Stir-fry for about 5-7 minutes, stirring frequently, until the cabbage is tender yet still has a nice crunch.
Pour the Sauce: Give your prepped sauce a good stir, then pour it over the vegetables. Toss everything well so that the sauce coats all those colorful veggies and infuses them with tons of flavor!
Final Stir-fry: Let it stir-fry for another 2 minutes to allow all the flavors to meld together beautifully. YUM!
Garnish & Serve: Remove it from heat, then sprinkle with sliced green onions and toasted sesame seeds. Serve hot as either a side dish or a light main course.
Did your mouth water just reading that? Because mine sure did!
Why I Love This Recipe
Now, let me share why this Asian Cabbage Stir Fry has become my go-to recipe! It’s not just quick and easy, it’s pure comfort food packed with flavor. Honestly, I’m a real sucker for quick meals that don’t compromise on taste. You can use whatever you’ve got on hand, making it so versatile. My children devour it every time I make it, and it has become a family favorite!
And the best part is, there’s something so satisfying about tossing everything together in one pan. No crazy cleanup required, just a quick rinse of the wok, and I’m done!
If you loved this Asian Cabbage Stir Fry, be sure to check out my Caramelized Slow Roast Asian Beef Short Rib, my Japanese Katsu Bowls, or my Easy Sticky Beef Noodles! Each brings its own delicious twist to weeknight dinners!
Why This Recipe Works
Quick & Easy
One of the biggest perks of this stir fry is that it comes together in under 20 minutes, perfect for those busy weeknights when you just want something tasty and filling. Seriously, you won’t believe how fast it is!
One Pot Magic
Everything cooks in one pot, which means less cleanup for you. It’s made for busy parents, working individuals, or anyone just looking to save some time. You really can’t beat meals that keep the stress at bay!
Budget-Friendly Ingredients
This recipe uses everyday, affordable ingredients that you likely already have on hand. It’s one of those meals that doesn’t break the bank but keeps everyone satisfied and happy.
Customizable to Your Tastes
As I mentioned earlier, this recipe is super customizable! Don’t have cabbage? Use zucchini or spinach instead. Feel free to throw in any leftover veggies hanging out in your fridge. There are no hard and fast rules!
Packed with Flavor
The combination of soy sauce, oyster sauce, and sesame oil creates a deliciously savory base that is loaded with flavor. Your taste buds will thank you!
A Family Favorite
I can’t stress enough how my family can’t get enough of this dish. Kids love the color and crunch, and it’s so healthy that you’ll feel good serving it. It’s the kind of meal that leaves everyone feeling cozy inside, just like a big warm hug!
Serving Suggestions
You can serve this Asian Cabbage Stir Fry by itself, but here are some options to make the meal even more delightful:
- Serve it over steamed rice or fried rice for a satisfying meal.
- Pair it with grilled chicken or shrimp if you’re craving some extra protein.
- Have it alongside some potstickers for a complete Asian-inspired dinner.
- It’s equally delicious on its own or as a side dish with your favorite mains.
Storage and Reheating
- Storage: This stir fry keeps well in the fridge for up to 3 days in an airtight container.
- Reheating: The best way to reheat it is in a skillet over medium heat until warmed through, just a couple of minutes will do! You can also pop it into the microwave for quick reheating (about 1-2 minutes).
- Freezer Friendly: I don’t recommend freezing this dish because the texture of cabbage doesn’t hold up well after thawing.
Final Thoughts
Cooking doesn’t have to be complicated, right? This Asian Cabbage Stir Fry is proof of that! It’s a delicious recipe that’s quick, easy, and sure to please everyone at your dinner table. The vibrant veggies, amazing sauce, and delightful crunch make this dish an absolute winner in my house.
I hope you enjoy making this stir fry as much as I do. And trust me, your family will love it, too! Happy cooking!
There you go! When you make this dish, don’t forget to snap a pic, and feel free to tag me on social media with your creations. I love seeing how you all make it your own! Until next time, happy cooking! For more Recipes Follow Us in our Pinterest.
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Asian Cabbage Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful Asian Cabbage Stir Fry is a quick one-pot meal that is packed with flavor and can be customized to suit your taste.
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 (or vegetarian 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
- Prep Your Veggies: Slice cabbage, red bell pepper, and green onions. Julienne the carrot.
- Make the Sauce: Mix soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper in a bowl.
- Heat the Wok: Heat vegetable oil in a large wok over medium-high heat.
- Aromatics First: Add minced garlic and ginger, stir-fry for about 30 seconds.
- Add Vegetables: Stir-fry bell pepper and carrot for 2-3 minutes.
- Cabbage Time: Add sliced cabbage and stir-fry for 5-7 minutes, stirring frequently.
- Pour the Sauce: Pour sauce over vegetables and toss well.
- Final Stir-fry: Stir-fry for another 2 minutes to combine flavors.
- Garnish & Serve: Remove from heat, sprinkle with green onions and sesame seeds, and serve hot.
Notes
This dish is versatile; feel free to substitute vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
