Dinner

Asian Cabbage Stir Fry Recipe

Name: Asian Cabbage Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 medium-sized green cabbage, thinly sliced; 1 red bell pepper, thinly sliced; 1 carrot, julienned; 2 green onions, sliced; 3 cloves garlic, minced; 1 inch ginger, minced; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/4 teaspoon black pepper; 2 tablespoons vegetable oil; 1 tablespoon toasted sesame seeds

ByHugo Harnd December 29, 2025December 29, 2025

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Introduction

This Asian Cabbage Stir Fry is a quick and flavorful dish packed with crunchy vegetables and a savory sauce. It’s perfect as a light main or a vibrant side to complement any meal. Ready in under 30 minutes, it’s a great way to enjoy fresh, healthy ingredients with bold Asian flavors.

A white bowl filled with a colorful cabbage salad sits on a white marbled surface. The salad has three layers: the bottom layer is light green cabbage pieces with a soft texture, mixed evenly with thin orange carrot sticks; the middle layer has bright green peas scattered throughout; the top layer shows rich purple cabbage strips, with a few sprigs of fresh green cilantro and light sprinklings of sesame seeds adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium-sized green cabbage, thinly sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 inch ginger, minced
1 red bell pepper, thinly sliced
1 carrot, julienned
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon black pepper
2 green onions, sliced
1 tablespoon toasted sesame seeds

Instructions

Step 1: Prepare the vegetables by slicing the cabbage, bell pepper, and green onions, and julienning the carrot.
Step 2: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
Step 3: Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Step 4: Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Step 5: Add the sliced bell pepper and carrot to the wok and stir-fry for 2-3 minutes until they begin to soften.
Step 6: Add the sliced cabbage to the wok. Stir everything together and continue to stir-fry for about 5-7 minutes, or until the cabbage is tender yet still crunchy.
Step 7: Pour the sauce mixture over the vegetables. Toss well to ensure the sauce is evenly distributed and coats the vegetables.
Step 8: Stir-fry for another 2 minutes, allowing the flavors to meld together.
Step 9: Remove from heat, sprinkle with sliced green onions and toasted sesame seeds.
Step 10: Serve hot as a side dish or a light main course.

Tips & Variations

For extra protein, add tofu or thinly sliced chicken while stir-frying the vegetables.
Use tamari instead of soy sauce for a gluten-free option.
Add a dash of chili flakes or fresh chili for a spicy kick.
Try substituting napa cabbage for a milder flavor and softer texture.
Use a high smoke point oil like peanut or canola if you prefer a nuttier taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain the crunch and freshness. Avoid microwaving as it can make the vegetables soggy.