Easy Cabbage Stir Fry
User Reviews
5
Easy Cabbage Stir Fry
Description
Easy Cabbage Stir Fry combines thin slices of green cabbage quickly cooked over medium-high heat with a sauce of soy sauce, rice vinegar, honey, and sriracha. Minced fresh garlic and ginger are lightly sautéed at the start, providing aromatic undertones. The cornstarch in the sauce helps it cling to the vegetables, creating a lightly thickened glaze.
The cooking method keeps the cabbage tender but with a slight crunch, preserving texture. Sesame oil drizzled at the end along with sesame seeds and red pepper flakes add a toasty, mildly spicy garnish that complements the cabbage's subtle sweetness. The flavors balance sweet, sour, salty, and a touch of heat.
This stir fry works well as a vegetable side dish alongside rice or noodles or can be part of a larger stir-fry meal. The quick cooking emphasizes freshness and minimal wilting of the cabbage leaves.
Chinese cabbage can be used as an alternative for a similar dish more traditional in some cuisines. Adjust sriracha amount to increase spiciness. Leftovers retain flavor well and benefit from gentle reheating to maintain texture without overcooking.
Ingredients
Sauce:
- 3 tablespoons soy sauce or a gluten-free alternative, light
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon cornstarch
Stir-Fry:
- 1 medium green cabbage 1 ¼ pounds whole, 1 pound after trimming
- 1 tablespoon avocado oil
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger root minced, fresh
Garnish:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Pinch red pepper flakes
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and cornstarch. Set aside.
- Cut the cabbage into ¼-inch-thick slices.
- Heat the oil in a large, deep skillet or a wok over medium-high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Add the cabbage slices. Cook, stirring, for 2 more minutes. If the bottom of the skillet becomes too dry, add a splash of water.
- Add the sauce and continue to stir-fry, mixing the sauce into the cabbage, for 2 more minutes.
- Transfer the stir fry to a serving platter. Drizzle it with the sesame oil, sprinkle with sesame seeds and red pepper flakes, and serve.
Notes
- Chinese cabbage is a suitable substitute for green cabbage in this recipe.
- Increase sriracha to 2 teaspoons for more heat if desired.
- Cook the cabbage just until tender to preserve a slight crunch; avoid overcooking.
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat gently in the microwave at 50% power.
- The stir fry flavors deepen and harmonize when allowed to rest in the fridge overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 125kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 477mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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