Cabbage Stir Fry Vegetables (Printable)

Crisp cabbage and colorful vegetables in a savory Asian-inspired sauce, ready in just 25 minutes for a healthy meal.

# What You'll 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 tbsp soy sauce (use gluten-free if needed)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp maple syrup or honey
11 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnish

12 - 1 tbsp toasted sesame seeds
13 - Fresh cilantro or parsley, chopped (optional)

# Directions:

01 - Slice cabbage, julienne carrot, thinly slice red bell pepper, slice green onions, mince garlic, and grate fresh ginger. Set aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes if using.
03 - Heat a large wok or skillet over medium-high heat.
04 - Add a splash of cooking oil such as avocado or canola oil, then add garlic and ginger. Sauté for 30 seconds until fragrant.
05 - Add carrots and bell pepper, stir-frying for 2–3 minutes until slightly softened.
06 - Add cabbage and stir-fry until it just begins to wilt, about 4–5 minutes.
07 - Pour the prepared sauce over the vegetables and toss to coat evenly.
08 - Cook for another 1–2 minutes, allowing the flavors to meld.
09 - Remove from heat, stir in green onions, and garnish with sesame seeds and fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The cabbage stays tender-crisp instead of mushy, giving you that perfect texture in every bite
  • You can prep everything in about 10 minutes and have dinner on the table in under half an hour
  • The sauce balances salty, sweet, and tangy flavors so well that even cabbage skeptics go back for seconds
02 -
  • Don't overcrowd your pan or the vegetables will steam instead of stir-fry, leaving you with soggy cabbage instead of crisp-tender vegetables
  • Have your sauce ready before you start cooking—once you hit the heat, everything moves too fast to stop and measure ingredients
03 -
  • Dry your vegetables thoroughly after washing them, otherwise you'll end up steaming instead of stir-frying
  • Don't be afraid to let the vegetables develop some golden brown spots in the pan—that's where the flavor lives

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