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20-Minute Asian Cabbage Stir Fry Recipe
Ben Carraoli

20-Minute Asian Cabbage Stir Fry Recipe

I made this 20-Minute Asian Cabbage Stir Fry 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.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.