Cabbage Stir Fry Vegetables (Printable)
Crisp cabbage and colorful vegetables wok-tossed in a savory sesame-soy glaze. Ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 1 medium head green cabbage, thinly sliced
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
→ Sauce
07 - 3 tablespoons soy sauce
08 - 1 tablespoon sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon maple syrup or honey
11 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - Fresh cilantro or parsley, chopped
# How To Cook:
01 - Thinly slice cabbage, julienne carrot, slice bell pepper, chop green onions, mince garlic, and grate ginger. Set aside.
02 - Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, and crushed red pepper flakes in a small bowl until combined.
03 - Heat large wok or skillet over medium-high heat. Add a splash of cooking oil.
04 - Add minced garlic and grated ginger to hot oil. Sauté for 30 seconds until fragrant, stirring constantly.
05 - Add carrots and bell pepper. Stir-fry for 2-3 minutes until slightly tender but still crisp.
06 - Add sliced cabbage. Stir-fry for 4-5 minutes until cabbage just begins to wilt and soften.
07 - Pour prepared sauce over vegetables. Toss everything together to coat evenly.
08 - Continue cooking for 1-2 minutes, allowing flavors to meld and sauce to heat through.
09 - Remove from heat. Stir in green onions. Sprinkle with toasted sesame seeds and fresh herbs. Serve immediately.
# Expert Tips:
01 -
- The cabbage stays crisp-tender instead of turning into mush, which I learned is all about timing and high heat
- Everything comes together in one pan, meaning less cleanup and more time for actually eating dinner
02 -
- Overcrowding the pan is the enemy of good stir fry—work in batches if your wok looks too full
- The difference between 4 minutes and 6 minutes with cabbage is the difference between crisp and mushy
03 -
- Dont be afraid of high heat—thats what gives stir fry its signature flavor and texture
- Pre-cutting everything into similar sizes ensures even cooking and better bites