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Asian Cabbage Stir Fry

Quick and Healthy Asian Cabbage Stir Fry for Busy Nights

This Quick and Healthy Asian Cabbage Stir Fry combines vibrant flavors and crunchy textures, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 1 medium green cabbage Provides crisp texture; substitute with napa cabbage or bok choy.
  • 2 tablespoons vegetable oil Can substitute with canola or sunflower oil.
  • 3 cloves garlic, minced Fresh is recommended for best flavor.
  • 1 inch piece ginger, minced Can be substituted with ginger paste.
  • 1 red bell pepper, thinly sliced Any other bell pepper can be used.
  • 1 carrot, julienned Other root vegetables like daikon can be used.
For the Sauce
  • 3 tablespoons soy sauce For gluten-free, use tamari.
  • 1 tablespoon oyster sauce Substitute with mushroom sauce for a vegetarian option.
  • 1 teaspoon sesame oil Can be omitted if unavailable.
  • 1 tablespoon rice vinegar Can use apple cider vinegar in a pinch.
  • 1 teaspoon sugar Can substitute with honey or agave syrup.
  • 0.25 teaspoon black pepper Adjust to taste.
For Garnish
  • 2 green onions, sliced Adds color and mild onion flavor.
  • 1 tablespoon toasted sesame seeds Adds texture and visual appeal.

Equipment

  • wok
  • skillet
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and slice the medium-sized green cabbage into thin strips, slice the red bell pepper, and julienne the carrot. Arrange all the vegetables for easy access.
  2. Mix the Sauce: In a bowl, combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, and 0.25 tsp black pepper. Whisk until well blended.
  3. Heat the Skillet: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering.
  4. Sauté Garlic and Ginger: Add 3 cloves minced garlic and 1-inch piece minced ginger. Stir-fry for about 30 seconds until fragrant.
  5. Cook the Bell Pepper and Carrot: Add sliced bell pepper and julienned carrot. Stir-fry for 2 to 3 minutes until slightly softened.
  6. Add Cabbage and Stir-Fry: Stir in the sliced cabbage and cook for about 5 to 7 minutes until tender-crisp and bright green.
  7. Combine with Sauce: Pour the sauce over the vegetables and toss to coat. Stir-fry for an additional 2 minutes.
  8. Finish and Garnish: Remove from heat and garnish with sliced green onions and toasted sesame seeds.
  9. Serve Immediately: Serve hot as a main dish or side, possibly with steamed rice or noodles.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

Uniformly cut vegetables for even cooking. Watch the heat to prevent burning and aim for tender-crisp veggies.

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