Cabbage Stir Fry
Shredded cabbage stir-fried with garlic, ginger, and a savory sauce — the perfect 10-minute side dish that goes with anything. Crisp-tender cabbage takes on a sweet caramelized character when hit with high heat.
Prep Time
17 min
Cook Time
18 min
Servings
6
Calories
203 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Cabbage1 ½
- Garlic4 ½ cloves
- Soy Sauce3 tbsp
- Ginger1 ½ tsp
- Sesame Oil1 ½
- Salt1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Cabbage1.5
- Garlic4.5 cloves
- Soy Sauce3 tbsp
- Ginger1.5 tsp
- Sesame Oil1.5
- Salt1.5 tsp
Instructions
- 1
Cut 1 small cabbage (about 6 cups shredded) into thin shreds. Discard the tough core.
- 2
Whisk the sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon cornstarch, 2 tablespoons water.
- 3
Heat 2 tablespoons of neutral oil in a wok or large skillet over the highest heat until smoking.
- 4
Add the shredded cabbage. Stir-fry for 3-4 minutes, tossing constantly. The cabbage should wilt slightly but remain crisp — some pieces will char and that's good.
- 5
Add 3 minced garlic cloves, 1 tablespoon grated ginger, and ½ teaspoon red pepper flakes. Stir 30 seconds — don't burn the garlic.
- 6
Pour in the sauce. Toss for 60 seconds until the sauce thickens slightly and coats the cabbage. Off heat, sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.
Watch how to make Cabbage Stir Fry
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💡 Expert Tips
- 1.Maximum heat. Cabbage stir-fry needs intense heat for proper char and crisp-tender texture.
- 2.Stir constantly. The high heat means anything not moving will burn.
- 3.Crisp-tender, not soft. Cooking past 5 minutes total gives you sad limp cabbage. Stop while there's still some crunch.
- 4.Cornstarch in sauce. Creates the glossy clinging coat that defines proper stir-fry sauce.
🔬 Why It Works
Stir-fried cabbage works because the high heat triggers the Maillard reaction on the cabbage surface, creating sweet caramelized notes that boiled cabbage can't match. The brief cooking time keeps the cabbage crisp-tender (not mushy). The sauce — soy + vinegar + a touch of sugar + cornstarch — provides savory-tangy-sweet depth that turns plain cabbage into something worth eating.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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