Savory Asian Cabbage Stir Fry: A Quick Weeknight Dish (Print Version)

Savory Asian Cabbage Stir Fry is a quick, flavorful weeknight meal. This easy recipe brings crispy cabbage, savory sauce, and simple ingredients to your table.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 medium green cabbage, thinly sliced (about 6-8 cups)
02 - 2 large carrots, grated or julienned
03 - 4 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 3 green onions, white and light green parts separated from dark green tops, chopped
06 - 1 tbsp neutral oil (like canola or vegetable oil), plus a drizzle for finishing

→ Stir Fry Sauce

07 - 1/4 cup low-sodium soy sauce
08 - 2 tbsp rice vinegar
09 - 1 tbsp brown sugar (or to taste)
10 - 1 tbsp cornstarch
11 - 1/4 cup water
12 - 1-2 tsp chili garlic sauce (adjust to spice preference)

→ Toppings & Garnish

13 - 1 tsp sesame oil
14 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, let's get organized! Slice your green cabbage into thin ribbons – I usually aim for about half an inch. Grate or julienne your carrots, mince the garlic, and grate your ginger. Don't forget to chop your green onions, keeping the white and light green parts separate from the dark green tops. This is where I always make a mini-mess on the counter, honestly, but it’s all part of the process! Having everything ready before you start cooking makes a world of difference, trust me on this one.
02 - In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, water, and chili garlic sauce. Make sure that cornstarch is completely dissolved – no lumps allowed! I once thought I could just dump it in and it would magically thicken, but nope, ended up with sad, clumpy sauce. This step is crucial for that beautiful, glossy finish we're aiming for. Give it a good taste here too; adjust the sweetness or spice if you like, you're the chef!
03 - Get your wok or a large, heavy-bottomed skillet screaming hot over high heat. Seriously, high heat is key for stir-frying! Add a tablespoon of a neutral oil, like canola or vegetable oil, and let it get shimmering. You want to hear that sizzle when the veggies hit the pan. If your pan isn't hot enough, your cabbage will steam instead of getting that lovely crispy edge, and we definitely don't want soggy cabbage, do we?
04 - Toss in your sliced cabbage and carrots. Now, this is important: don't overcrowd the pan! If you're making a big batch, do it in two rounds. Stir-fry for about 3-5 minutes, until the cabbage starts to soften but still has a nice bite, and you see some lovely browned edges. I love the smell of the cabbage caramelizing, it’s so sweet and earthy. Keep it moving with your spatula so everything cooks evenly. This is where the magic starts to happen!
05 - Push the cabbage and carrots to one side of the pan, or scoop them out momentarily if your pan is smaller. Add the minced garlic, grated ginger, and the white/light green parts of the green onions to the empty side of the pan. Sauté for about 30 seconds until fragrant – oh, that smell! Then, pour your whisked sauce directly into the pan. Stir constantly, letting it bubble and thicken. It should happen pretty quickly. This is where my kitchen gets super aromatic, I just love it!
06 - Once the sauce has thickened and coated everything beautifully, remove the pan from the heat. Stir in the remaining dark green parts of the green onions and a drizzle of sesame oil. Give it a final toss. The cabbage should be tender-crisp, the sauce glossy and clinging to every strand. Serve immediately over rice, garnished with toasted sesame seeds. Honestly, it’s so satisfying, and I always feel a little proud of myself when it comes out just right!

# Notes:

01 - My secret for extra crispy cabbage? Don't overcrowd the pan! Do it in batches if you have to.
02 - This stir fry is awesome for meal prep; just store it in an airtight container for up to 3-4 days.
03 - No rice vinegar? Apple cider vinegar works in a pinch, though the flavor profile shifts a bit. I tried it once, it was... different!
04 - Serve this hot with some fluffy jasmine rice, maybe a fried egg on top. Honestly, it's a game changer!

# Equipment Needed:

01 - Wok or large skillet
02 - cutting board
03 - knife
04 - grater
05 - small mixing bowls
06 - whisk
07 - spatula

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 8g
Total Carbohydrate: 35g
Protein: 7g

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