Cabbage Stir-Fry Recipe
User Reviews
5
Cabbage Stir-Fry Recipe
Description
The Cabbage Stir-Fry Recipe is a vegetable dish highlighting cabbage thinly sliced with onions, garlic, ginger, and julienned carrot. The vegetables are quickly stir-fried in vegetable oil to retain some crispness, then seasoned with soy sauce, rice vinegar, and sesame oil for a harmonious blend of umami and tang. The dish finishes with mung bean sprouts tossed in off the heat to preserve their texture and mild flavor.
This stir-fry delivers a balance of tender and crisp textures, with the cooked cabbage softening slightly but not wilting completely. The combination of garlic and ginger enhances the depth, while the soy sauce-based seasoning adds a savory note. The dish can be served alongside rice or as a vegetable side for other dishes.
Care is taken to slice the cabbage uniformly for even cooking to avoid some pieces undercooked or mushy. Leftover stir-fry can be stored up to four days refrigerated and reheated in a skillet or microwave. The recipe suggests choosing a bright green, firm cabbage free of blemishes for best results.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion thinly sliced, small
- 2 garlic minced, cloves
- 1 tablespoon ginger minced
- 1 carrot cut into match sticks
- ½ cabbage thinly sliced, small head
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 cup mung bean sprouts
- sriracha hot sauce or sambal hot sauce for serving
Instructions
- Heat the vegetable oil in a wok, or a large skillet over medium-high heat.
- Add the onion, garlic, ginger, and carrot and cook, stirring, until onions are softened, about 1 minute.
- Add the cabbage, and cook, stirring, until cabbage starts to soften, about 2 minutes.
- Stir in the soy sauce, rice vinegar, and sesame oil.
- Cook until cabbage is just wilted, about 3 minutes.
- Remove from heat and add the bean sprouts, tossing to combine.
- Serve with hot sauce on the side.
Notes
- Choose a cabbage that feels heavy for its size with tightly packed, crisp leaves and no blemishes for best texture.
- Slice cabbage uniformly so it cooks evenly without undercooked or overly soft pieces.
- Cook the cabbage until it softens but still retains slight crispness; avoid overcooking for best texture.
- Store leftovers in an airtight container in the refrigerator for up to four days and reheat in a skillet or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 105kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Sodium | 788mg | 33% |
| Potassium | 349mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2659IU | 53% |
| Vitamin C | 48mg | 53% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
