asian cabbage stir fry
A quick, budget-friendly Asian cabbage stir fry that is crunchy, savory, and healthy. It transforms simple green cabbage and carrots into a gourmet-style side dish or main course that tastes remarkably like spring roll filling without the frying.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegan, Vegetarian, Low Carb
Ingredients
1 medium head Green Cabbage
2 large Carrots
4 cloves Fresh Garlic
1 tablespoon Fresh Ginger
3 stalks Green Onions
3 tablespoons Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Rice Vinegar
1 teaspoon Honey or Maple Syrup
2 tablespoons Vegetable Oil
0.5 teaspoon Red Pepper Flakes
Instructions
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey. Set aside
- Place a large wok or skillet over medium-high heat and add the vegetable oil
- Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the pan. Sauté for 30 seconds until fragrant
- Add the shredded cabbage and julienned carrots to the wok. Toss to coat with the aromatics
- Stir fry for 5 to 7 minutes until the cabbage is slightly wilted but still crisp-tender
- Pour the prepared sauce mixture over the vegetables and stir well to coat every strand
- Cook for an additional 1-2 minutes until the sauce thickens slightly and clings to the vegetables
- Remove from heat and garnish with the green parts of the onions and red pepper flakes
Notes
Use Tamari or coconut aminos for a gluten-free version.
Avoid overcrowding the pan; if making a double batch, cook in two separate rounds to maintain high heat.
Do not freeze this dish as the high water content in cabbage will cause it to become soggy when thawed.
Reheat in a hot skillet for 2-3 minutes rather than a microwave to preserve the crunchy texture.
Find it online: https://powerecipe.com/asian-cabbage-stir-fry/