Asian Cabbage Stir Fry
A quick and savory stir fry of cabbage, bell pepper, and carrot, ready in under 20 minutes, perfect as a side or light main dish.
Ingredients
Key Ingredients
- 1 head medium-sized green cabbage, thinly sliced
- 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
- 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 (use vegetarian oyster sauce or mushroom sauce to make it meat-free)
- 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
Preparation
- First, thinly slice the cabbage and bell pepper, julienne the carrot, and slice the green onions. Mince garlic and ginger.
Making the Sauce
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
Cooking
- Place a large wok or skillet over medium-high heat and add the vegetable oil. Heat until it shimmers but isn’t smoking.
- Add minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Move quickly to avoid burning.
- Toss in the sliced bell pepper and julienned carrot. Stir-fry for 2–3 minutes until they begin to soften.
- Add the sliced cabbage and stir everything together. Continue stir-frying for 5–7 minutes until the cabbage is tender but still has some crunch.
- Pour the sauce over the vegetables and toss to coat. Stir-fry for another 2 minutes so the flavors meld and the sauce thickens slightly.
- Remove from heat and sprinkle with sliced green onions and toasted sesame seeds. Serve hot.
Notes
For a spicy version, add 1 teaspoon of chili garlic sauce or a pinch of crushed red pepper. This stir fry pairs well with rice or noodles and can be used as a side to grilled meats or tofu.