Description
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.
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes
- Category: Side or Main
- Method: Stir‑Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 6g
- Sodium: 490mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
