Fresh Asian Cabbage Stir Fry: A Speedy Weeknight Meal (Print Version)

Easy Asian Cabbage Stir Fry: Make this quick, flavorful stir-fry in minutes! Its packed with crisp cabbage & savory sauce – your perfect weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian, Dairy-Free (can be Gluten-Free with Tamari)

# Ingredients:

→ Main Stir Fry Ingredients

01 - 1 small head green cabbage (about 4 cups shredded)
02 - 2 medium carrots, julienned or thinly sliced
03 - 1/2 yellow or white onion, thinly sliced
04 - 4 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated

→ Sauce & Flavor Boosters

06 - 1/4 cup low sodium soy sauce (or tamari for gluten-free)
07 - 1 tbsp sesame oil
08 - 1 tbsp rice vinegar
09 - 1 tsp brown sugar
10 - 1/2 tsp red pepper flakes (optional)
11 - 1 tbsp neutral oil (like canola or vegetable) for stir-frying

→ Finishing Touches

12 - 2 green onions, thinly sliced
13 - 1 tsp toasted sesame seeds

# Instructions:

01 - First things first, let's get those veggies ready for this <strong>Asian Cabbage Stir Fry</strong>! Grab your green cabbage and slice it into nice, thin ribbons – not too thin, we want some texture, hon. Then, peel and julienne your carrots, thinly slice your onion, mince your garlic, and grate that ginger. This is where I always make a mini-mess, with little bits of carrot flying everywhere, but it’s all part of the fun, right? Having everything prepped makes the actual cooking a breeze, trust me.
02 - While your veggies are chilling, let's mix up the magic sauce! In a small bowl, combine the low sodium soy sauce, sesame oil, rice vinegar, and brown sugar. If you're using red pepper flakes, toss them in now. Give it a good whisk until the sugar dissolves. I always take a little sniff at this point – it smells so good already, promising all those amazing flavors for our Easy Asian Cabbage Stir Fry. Don't forget this step, a good sauce makes all the difference!
03 - Now for the fun part! Heat a large wok or a heavy-bottomed skillet over medium-high heat. You want it nice and hot, but not smoking like my infamous smoke detector incident. Add a tablespoon of neutral oil, swirl it around, and let it get shimmering. This high heat is what gives stir-fries that lovely char and keeps the veggies crisp. I always feel like a real chef when the pan starts to sizzle for this Easy Asian Cabbage Stir Fry!
04 - Toss in your sliced onion, minced garlic, and grated ginger. Stir fry for about 1-2 minutes until they smell absolutely incredible – seriously, this is my favorite kitchen smell! Then, add your julienned carrots. Keep stirring for another 2-3 minutes, letting them soften just a tiny bit but still retain their crunch. Don't overcrowd the pan, or your veggies will steam instead of stir-fry, which is a mistake I've made too many times with my <strong>Asian Cabbage Stir Fry</strong>.
05 - Now, for the star of our Easy Asian Cabbage Stir Fry! Add the shredded cabbage to the wok. It might look like a mountain at first, but it'll quickly cook down. Stir fry vigorously for 3-5 minutes, or until the cabbage is tender-crisp. You want it vibrant and slightly wilted, not soggy. This is where you really get your arm workout in! I usually taste a piece here to check the texture – gotta get it just right.
06 - Pour your whisked sauce over the veggies in the wok. Stir quickly to coat everything evenly. Let it cook for just another minute or two, allowing the sauce to thicken slightly and cling to the vegetables. Remove from heat immediately to prevent overcooking. Garnish with those fresh green onions and a sprinkle of toasted sesame seeds. Oh, the aroma! This Easy Asian Cabbage Stir Fry is ready to rock your taste buds, hon. Serve it up quick!

# Notes:

01 - Don't overcrowd your pan, or your stir fry will steam instead of crisp! I learned this the hard way with soggy veggies. Prep all your ingredients *before* you start cooking. Stir-frying is fast, and you won't have time to chop mid-way. Use a hot wok or skillet! High heat is essential for that perfect tender-crisp texture in this Easy Asian Cabbage Stir Fry. --- Pro Tips: Don't be afraid to taste and adjust the sauce before adding it to the wok – you can always tweak the sweetness or saltiness! If you want to add protein, cook it separately first until almost done, then add it back in at the very end with the sauce. Try adding a splash of rice wine (Shaoxing wine) for an extra layer of authentic flavor; it's a game-changer!

# Equipment Needed:

01 - Large wok or heavy-bottomed skillet

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