I made this 20-Minute Asian Cabbage Stir Fry Recipe on a busy weeknight, and it was a total lifesaver. I was surprised how quickly it came together and how much flavor it packed. The cabbage stayed crisp-tender, and the sauce had that perfect balance of savory and slightly sweet.
I loved how it felt light yet satisfying, especially when I paired it with rice. After trying it once, it became my go-to dish when I want something fast, healthy, and delicious.
This recipe is now a regular in my dinner rotation. If you’re in the mood for a vegetable twist, you can also enjoy the Korean Fried Cauliflower Recipe for a similar crispy, flavorful dish.
Ingredients
Here are all the ingredients you need, with tips to make them taste better.
- 1 medium head of green cabbage, thinly sliced — Fresh cabbage works best; avoid pre-shredded because it can get soggy.
- 2 tablespoons vegetable oil — Neutral oil helps the cabbage fry evenly without burning.
- 3 cloves garlic, minced — Fresh garlic gives the best aroma and flavor.
- 1 tablespoon ginger, minced — Adds warmth and depth to the dish.
- 1 medium carrot, julienned — Adds color and a slight sweetness.
- 1 bell pepper, thinly sliced — Provides crunch and freshness.
- 3 green onions, chopped — Adds a mild oniony flavor and color.
- 2 tablespoons soy sauce — Adds savory umami. Use low-sodium if you prefer less salt.
- 1 tablespoon oyster sauce — Gives a rich, slightly sweet flavor.
- 1 tablespoon rice vinegar — Balances the sauce with a light tang.
- 1 teaspoon sesame oil — Adds a nutty aroma at the end.
- 1 teaspoon sugar or honey — Balances the savory sauce with a hint of sweetness.
- 1/4 cup water or vegetable broth — Helps steam the cabbage for a tender texture.
- 1 teaspoon cornstarch mixed with 2 tablespoons of water — Helps thicken the sauce slightly.
- Sesame seeds for garnish — Adds crunch and visual appeal.
Note: This recipe serves 3–4 people, depending on portion size.
Variations
You can easily customize this stir fry based on your preferences or dietary needs:
- Make it spicy: Add chili flakes or a splash of sriracha.
- Add protein: Stir in tofu, chicken, shrimp, or beef for a more filling meal.
- Low-sodium version: Use low-sodium soy sauce and skip the oyster sauce.
- Gluten-free: Substitute tamari or gluten-free soy sauce.
- Extra veggies: Add mushrooms, snow peas, or broccoli for more texture and nutrition.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Large wok or skillet — For high-heat cooking and quick stir frying.
- Cutting board and knife — To chop the cabbage and vegetables.
- Mixing bowl — To mix the sauce.
- Spatula — To toss the ingredients evenly.
- Measuring spoons and cups — To keep the flavors balanced.
How to Make a 20-Minute Asian Cabbage Stir Fry?
Prep the Vegetables
Start by slicing the cabbage thinly and chopping the other vegetables. Thin slices cook faster and stay crunchy. Prepping everything ahead helps the stir fry cook quickly.
Make the Sauce
In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and water. Stir until sugar dissolves. This sauce brings the dish together with a balanced sweet-savory flavor.
Stir Fry the Aromatics
Heat oil in a wok over medium-high heat and add garlic and ginger. Cook for 30 seconds until fragrant. This step releases the flavors and sets the base for the stir fry.
Cook the Vegetables
Add carrots, bell pepper, and cabbage to the wok. Stir fry for a few minutes until the cabbage starts to soften but still has crunch. Add a splash of water or broth to help steam the cabbage.
Add Sauce and Thicken
Pour the sauce over the vegetables and toss well. Add the cornstarch mixture and stir until the sauce thickens slightly. This creates a glossy coating that sticks to the cabbage.
Finish and Garnish
Turn off the heat and add chopped green onions and sesame seeds. Give it a final toss and serve immediately. The freshness of green onions makes the dish bright and flavorful.
Additional Tips for Making this Recipe Better
Here are some tips I learned from making this recipe many times:
- I always slice the cabbage thinly so it cooks quickly and stays crisp.
- I keep the heat high while stir frying to avoid soggy vegetables.
- I add the sauce only after the cabbage is partly cooked to prevent it from getting watery.
- I like to use a little broth instead of water for deeper flavor.
- I always finish with sesame oil at the end for a strong, nutty aroma.
How to Serve 20-Minute Asian Cabbage Stir Fry?
Serve this cabbage stir fry hot, straight from the pan. It pairs perfectly with steamed rice, noodles, or even quinoa. For a more complete meal, add a side of miso soup or a simple salad. Garnish with extra sesame seeds and chopped green onions to make it look more appetizing. You can also serve it with chili sauce for those who like extra heat.
Nutritional Information
Here’s a quick nutritional overview per serving:
- Calories: Approximately 220–250 kcal
- Protein: Around 6–8 g
- Carbohydrates: About 20–25 g
- Fat: About 10–12 g
Make Ahead and Storage
Refrigerating
Store leftovers in an airtight container for up to 3 days. The cabbage may soften slightly, but it still tastes great when reheated.
Freezing
This stir fry freezes okay, but the texture may change slightly. If freezing, store in a freezer-safe container for up to 1 month.
Reheating
Reheat in a pan over medium heat for 2–3 minutes. Add a splash of water or broth to refresh the texture. Avoid microwaving for long, as it can make the cabbage too soft.
Why You’ll Love This Recipe?
Here are a few reasons this recipe becomes a favorite:
- It’s incredibly fast and perfect for busy weeknights.
- The flavors are balanced and satisfying, with a sweet-savory sauce.
- It’s a great way to use cabbage and make it taste exciting.
- It’s easy to customize with your favorite vegetables or protein.
- It’s healthy, light, and still filling.
20-Minute Asian Cabbage Stir Fry Recipe
Ingredients
Method
- Start by slicing the cabbage thinly and chopping the other vegetables. Thin slices cook faster and stay crunchy. Prepping everything ahead helps the stir fry cook quickly.
- In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and water. Stir until sugar dissolves. This sauce brings the dish together with a balanced sweet-savory flavor.
- Heat oil in a wok over medium-high heat and add garlic and ginger. Cook for 30 seconds until fragrant. This step releases the flavors and sets the base for the stir fry.
- Add carrots, bell pepper, and cabbage to the wok. Stir fry for a few minutes until the cabbage starts to soften but still has crunch. Add a splash of water or broth to help steam the cabbage.
- Pour the sauce over the vegetables and toss well. Add the cornstarch mixture and stir until the sauce thickens slightly. This creates a glossy coating that sticks to the cabbage.
- Turn off the heat and add chopped green onions and sesame seeds. Give it a final toss and serve immediately. The freshness of green onions makes the dish bright and flavorful.
Notes
- I always slice the cabbage thinly so it cooks quickly and stays crisp.
- I keep the heat high while stir frying to avoid soggy vegetables.
- I add the sauce only after the cabbage is partly cooked to prevent it from getting watery.
- I like to use a little broth instead of water for deeper flavor.
- I always finish with sesame oil at the end for a strong, nutty aroma.