Asian Cabbage Stir Fry: Simple, Quick & Crispy (Print Version)

Quick & Easy Asian Cabbage Stir Fry: Whip up a vibrant, flavorful meal in minutes! Your perfect weeknight solution, packed with fresh veggies.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian, Vegan (with tamari)

# Ingredients:

→ Crisp Veggies & Main

01 - 1 small head green cabbage, thinly sliced (about 6 cups)
02 - 2 carrots, julienned or coarsely grated

→ Flavor Boosters

03 - 4 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated

→ Savory Sauce Essentials

05 - 1/4 cup low-sodium soy sauce (or tamari for GF)
06 - 1 tablespoon sesame oil
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon brown sugar
09 - 1/2 teaspoon red pepper flakes (optional)

→ Cooking Oil

10 - 1 tablespoon vegetable oil (or other neutral oil)

# Instructions:

01 - First things first, get everything chopped and ready. This is where I always tell myself I'll be super organized, but then I'm frantically dicing carrots while the pan heats up. Slice your cabbage into thin ribbons, mince the garlic and ginger, and julienne those carrots. Having everything prepped before you start cooking makes the actual stir-frying so much smoother, trust me on this one. It's truly half the battle with any stir fry!
02 - In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and brown sugar. If you're using red pepper flakes, toss them in now too. Give it a good whisk until the sugar dissolves. This step is crucial because you'll be adding the sauce quickly later, and you don't want to be fumbling with ingredients mid-stir-fry. I once forgot the sugar, and the sauce tasted... flat. Oops! Always taste it to make sure it's balanced.
03 - Place a large wok or a wide, heavy-bottomed skillet over medium-high heat. Add a tablespoon of vegetable oil and let it get nice and shimmering. You want that pan hot enough to get a good sear on your veggies, but not so hot that it's smoking like crazy. This is where the magic really starts to happen, you can almost smell the anticipation!
04 - Add the minced garlic and ginger to the hot oil. Stir-fry them for about 30 seconds until they become wonderfully fragrant. Don't let them burn, though! That's a mistake I've made before, and burnt garlic is just not a good vibe. Your kitchen should start smelling absolutely amazing right about now, a truly inviting scent.
05 - Toss in the sliced cabbage and julienned carrots. Stir-fry for 5-7 minutes, or until the cabbage starts to wilt and become tender-crisp. You want it cooked but still with a nice bite, not mushy! I usually keep a close eye on it, stirring constantly to ensure even cooking. This is a quick process, so stay engaged!
06 - Pour the prepared sauce over the veggies. Continue to stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and coat everything beautifully. The cabbage should be glistening and perfectly seasoned. Serve your Quick & Easy Asian Cabbage Stir Fry Recipe immediately. It looks so vibrant and smells even better, honestly!

# Notes:

01 - Don't overcrowd your pan; cook in batches for a better sear.
02 - Make the sauce ahead of time to save precious minutes during cooking.
03 - Swap green cabbage for Napa cabbage for a slightly milder flavor.
04 - Serve with fluffy jasmine rice to soak up all that yummy sauce.

# Equipment Needed:

01 - Large wok or wide skillet
02 - mixing bowls
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 16g
Protein: 4g

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