Asian Cabbage Stir Fry is one of those recipes I keep coming back to—bright, crunchy, flavorful, and incredibly easy to make. It brings together fresh vegetables, aromatic garlic and ginger, and a savory soy-based sauce that makes every bite sing. Whether I serve it as a light main or a vibrant side, this stir fry never fails to satisfy.
With just a handful of ingredients and a quick cooking time, it’s my go-to when I want something nutritious without spending much time in the kitchen. Let me show you why this stir fry is one of the best recipes to have in my back pocket.
Why You’ll Love This Recipe
There’s a lot to love about this Asian Cabbage Stir Fry, and here’s why I keep making it:
It’s ready in under 20 minutes, perfect for busy days.
Cabbage and other veggies pack in nutrients while keeping the dish light.
The stir-fry sauce has a rich, umami flavor that pulls everything together.
I can throw in whatever veggies or proteins I have on hand.
It looks beautiful on the plate with its mix of vibrant colors.
It’s very affordable and doesn’t require any fancy ingredients.
This is one of those dishes that checks every box for me—quick, healthy, tasty, and flexible.
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 my vegetables—shredding the cabbage, julienning the carrots, and slicing the bell pepper.
I heat the vegetable oil in a large skillet or wok over medium-high heat.
Then, I toss in the garlic and ginger, letting them sizzle for about 30 seconds until they become fragrant.
I add the cabbage, carrots, and bell pepper to the skillet and stir-fry for 3–4 minutes. I like the veggies tender but still crisp.
Next, I pour in the soy sauce, sesame oil, and rice vinegar, stirring everything well so the vegetables are fully coated.
I season the mix with a bit of salt and pepper, cooking for another 1–2 minutes.
Finally, I take it off the heat and sprinkle on green onions and sesame seeds for a final touch.
I serve it right away while it’s hot and crisp.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Total Time: 15–17 minutes
This recipe fits perfectly into a busy day and still leaves me with a delicious, home-cooked meal.
Variations
I love how easy it is to change this up depending on what I’m in the mood for:
Add Protein: I often add tofu, cooked chicken, or shrimp for a more filling meal.
Change the Greens: Swapping cabbage for bok choy or kale brings a different texture and flavor.
Add a Crunch: A handful of peanuts or cashews adds great crunch and richness.
Spice It Up: Sometimes I add chili flakes or a squeeze of sriracha if I’m craving heat.
Play with Sauce: I’ve used hoisin or oyster sauce instead of soy for a different twist.
Storage/Reheating
Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I can freeze it, though the texture of the cabbage changes a bit. It keeps well for about a month.
Reheating: I reheat it in a skillet over medium heat or pop it in the microwave for 1–2 minutes.
FAQs
Can I use other vegetables in this stir fry?
Absolutely. I often mix in broccoli, snow peas, mushrooms, or zucchini depending on what I have. It’s a great fridge-clean-out recipe.
Is this dish gluten-free?
It can be. I just swap the soy sauce for tamari or any certified gluten-free soy sauce.
Can I add meat or tofu to this recipe?
Yes, and I often do. Tofu, cooked chicken, or shrimp work beautifully and make it a more complete meal.
Does it store well for meal prep?
It does. I make a batch and portion it into containers with rice or quinoa for quick weekday lunches.
What’s the best oil to use for stir frying?
I like using vegetable oil or canola oil because they have a high smoke point. Sesame oil adds flavor, so I use it more as a finishing oil.
Conclusion
Asian Cabbage Stir Fry is one of those recipes that I can always count on. It’s fast, flavorful, and healthy, with endless ways to switch it up depending on what I’m craving. Whether I serve it as a light main or a vibrant side, it always delivers bold flavors and satisfying crunch. I hope this becomes one of your go-to meals too—it certainly is for me.
This Asian Cabbage Stir Fry is a quick, vibrant dish combining crisp cabbage and colorful vegetables in a savory soy‑sesame sauce. It’s light, tasty, and versatile—great as a side or a main when you add protein.
Ingredients
4 cups green cabbage, shredded
1 cup carrots, julienned
1 bell pepper, thinly sliced
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
Prep all vegetables: shred cabbage, julienne carrots, thinly slice bell pepper, chop green onions.
Heat a large skillet or wok over medium‑high heat with the vegetable oil.
Add garlic and ginger, sauté ~30 seconds until fragrant (don’t burn).
Add cabbage, carrots, and bell pepper. Stir‑fry 3–4 minutes, maintaining some crispness.
Pour in soy sauce, sesame oil, and rice vinegar. Toss well to coat all vegetables.
Season with salt and pepper, stir for another 1–2 minutes.
Remove from heat, sprinkle with green onions and sesame seeds. Serve immediately.
Notes
Add protein like tofu, chicken, or shrimp to make it a full meal.
Swap cabbage with bok choy, kale, or napa cabbage for variation.
For crunch, stir in roasted peanuts or cashews just before serving.
Spice it up with chili flakes, sriracha, or fresh chili slices.
Replace soy sauce with tamari or coconut aminos for gluten‑free version.
