Cabbage Stir Fry
If you’ve never tried this cabbage stir fry before, I promise it’s not only quick, but also packed with flavor. The cabbage soaks up all the delicious seasonings, and it’s just the right amount of crunch and tenderness when cooked.
Equipment
- Large Skillet or Wok
- Sharp Knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons
- Garlic press (optional)
- Peeler or Julienne Tool
Ingredients
Vegetables
- 1 small head of green cabbage or ½ large head, thinly sliced
- 1 medium carrot peeled and julienned
- 1 bell pepper any color, thinly sliced
- 2 cloves garlic minced
- 2 green onions sliced (for garnish)
Sauces & Seasoning
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional but recommended
- 1 tablespoon sesame oil or olive oil
- 1 pinch red pepper flakes optional
- Salt and black pepper to taste
Optional Add-Ins
- 1 cup cooked protein tofu, chicken, beef, or shrimp
- 1 teaspoon grated fresh ginger for extra flavor
Instructions
Step 1: Prep All Your Ingredients
- Start by rinsing all your veggies under cold water.
- Slice the cabbage thinly — it should look like long, skinny ribbons.
- Peel and julienne the carrot into matchstick-sized pieces.
- Slice your bell pepper into thin strips and mince the garlic.
- If you're using green onions, chop them and set them aside for garnish.
- Get your sauce ingredients (soy sauce, oyster sauce, sesame oil) ready in small bowls so they’re easy to grab.
- Pro Tip: Do all your chopping before you start cooking. Stir fries move fast once the heat is on, and having everything prepped ahead saves stress.
Step 2: Cook Your Protein (If Using)
- If you’re adding protein like tofu, chicken, shrimp, or beef, cook it first.
- Heat a bit of oil in your skillet or wok over medium heat.
- Add your protein and cook until fully done — golden brown for tofu or cooked through for meats.
- Remove from the pan and set aside on a plate.
- Pro Tip: Don’t overcrowd the pan when cooking protein. Cook in batches if needed to get a nice sear.
Step 3: Sauté Garlic and Start Stir Frying
- In the same pan, add the sesame oil and turn the heat to medium-high.
- Once the oil is hot, toss in the minced garlic.
- Stir quickly for 20–30 seconds until the garlic becomes fragrant (don’t let it burn!).
- Pro Tip: Garlic burns fast — make sure you’re ready to add the veggies right after!
Step 4: Add the Veggies
- Add the sliced cabbage, carrots, and bell pepper all at once.
- Stir frequently with a wooden spoon or spatula to make sure nothing sticks.
- Cook for 5–7 minutes, or until the cabbage starts to soften but still has a bit of crunch.
Step 5: Add the Sauce and Seasonings
- Pour in the soy sauce and oyster sauce (if using).
- Sprinkle in red pepper flakes if you like a little heat.
- Stir everything well so the veggies are coated evenly in the sauce.
- Taste and adjust with salt and pepper if needed.
- Pro Tip: Add a splash of water or veggie broth if the pan gets too dry — this keeps everything from sticking and helps the cabbage steam a little.
Step 6: Finish and Serve
- If you cooked protein earlier, now’s the time to add it back into the pan. Stir everything together for another 1–2 minutes to heat through.
- Turn off the heat and garnish with chopped green onions.
- Serve hot as-is or over steamed rice or noodles.
Notes
Nutritional Value (Per Serving)
- Calories: ~120–150 kcal
- Carbohydrates: ~10–15g
- Protein: ~3g
- Fat: ~7g
- Fiber: ~3–4g
- Sodium: ~500–600mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.