Cabbage Stir Fry (Printable)

Crisp cabbage and colorful vegetables stir-fried in a savory Asian-inspired sauce. Ready in 25 minutes.

# Ingredient List:

→ 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
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

→ Garnish

12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or parsley, chopped

# Steps:

01 - Thinly slice cabbage, julienne carrot, slice bell pepper, chop green onions, mince garlic, and grate fresh ginger. Set all prepared vegetables aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes until well combined.
03 - Heat a large wok or skillet over medium-high heat. Add a splash of avocado or canola oil and swirl to coat the surface.
04 - Add minced garlic and grated ginger to the hot oil. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
05 - Add carrots and bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables begin to soften but retain crunch.
06 - Add sliced cabbage to the wok. Stir-fry for 4–5 minutes until cabbage just begins to wilt and turn translucent.
07 - Pour the prepared sauce evenly over the vegetables. Toss and stir to coat all ingredients completely with the sauce.
08 - Continue cooking for 1–2 minutes, allowing flavors to meld and sauce to coat vegetables evenly. Vegetables should be tender-crisp.
09 - Remove from heat. Stir in green onions and sprinkle with toasted sesame seeds. Top with fresh cilantro or parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The cabbage retains this perfect slight crunch while soaking up all that savory sauce
  • It comes together in under 25 minutes but tastes like it took much more effort
  • You can customize the vegetables based on whatever needs using up from your crisper drawer
02 -
  • Don't overcrowd your wok or the vegetables will steam instead of stir-fry
  • Have everything completely prepped before you start cooking since this moves fast once you begin
  • The cabbage should still have some crunch, not be completely soft
03 -
  • Cut all your vegetables to similar sizes so they cook evenly
  • Don't be afraid of high heat—that's what gives stir fry its characteristic flavor and texture
  • Leftovers reheat surprisingly well in a skillet, though the cabbage will be softer

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