Description
1 small head of cabbage, shredded
2 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp red pepper flakes (optional)
2 tbsp sesame seeds (optional)
2 green onions, sliced for garnish
Directions:
Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add shredded cabbage to the skillet and stir-fry for about 5-7 minutes until tender but still crisp.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
Pour the sauce over the cabbage and toss well to coat. Stir-fry for another 2-3 minutes until the cabbage is fully coated and heated through.
Remove from heat and sprinkle with sesame seeds and sliced green onions.
Serve immediately as a side dish or light main course. Enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 110 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stir-fried cabbage every time.
- Prep the Cabbage: Remove the outer leaves. Cut the head into quarters, remove the core, and thinly slice or shred the leaves using a sharp knife or mandoline.
- Mix the Sauce: In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Whisk until the sugar is fully dissolved.
- Stir-Fry Aromatics: Heat the vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and grated ginger. Stir constantly for 45-60 seconds until fragrant but not browned.
- Cook the Cabbage: Increase heat to medium-high. Add all the shredded cabbage. Stir-fry for 5-7 minutes, tossing frequently, until it wilts slightly but retains a pleasant crunch.
- Combine and Finish: Pour the prepared sauce over the cabbage. Continue to stir-fry for 2-3 more minutes, ensuring every piece is evenly coated. Remove from heat and immediately garnish.
Serving Suggestions
This versatile dish pairs wonderfully with various mains. Serve it alongside steamed jasmine rice and grilled chicken or salmon for a complete meal. For a vegetarian feast, combine it with mapo tofu or a simple scrambled egg dish. It also makes a fantastic filling for lettuce wraps or a topping for grain bowls, adding a delicious crunch and savory flavor.
How-to Summary
Quickly shred one small head of cabbage. Stir-fry minced garlic and ginger in oil until fragrant. Add the cabbage and cook for 5-7 minutes until tender-crisp. Pour over a sauce made from soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Toss to coat, cook for 2-3 more minutes, then garnish with sesame seeds and green onions.
Frequently Asked Questions
Can I use pre-shredded coleslaw mix?
Absolutely. A 14-ounce bag of coleslaw mix is a perfect time-saver. Just be aware it may cook slightly faster than fresh cabbage.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore texture; microwaving will make it soggy.
What can I substitute for soy sauce?
Use tamari for a gluten-free option, or coconut aminos for a slightly sweeter, soy-free alternative. Adjust quantities to taste.
How can I make this dish more substantial?
Add protein directly to the stir-fry. Thinly sliced chicken breast, shrimp, or firm tofu added after the aromatics work perfectly.
My cabbage turned out soggy. What happened?
This is usually due to overcrowding the pan or cooking over too low heat. Cook in batches if necessary and ensure your pan is hot enough to sauté, not steam, the cabbage.
Common Mistakes to Avoid
- Overcooking the Garlic and Ginger: Burnt aromatics taste bitter. Cook them just until fragrant.
- Overcrowding the Pan: Adding too much cabbage at once steams it instead of frying it. Use the largest skillet you have.
- Neglecting the Stir in Stir-Fry: Constant tossing ensures even cooking and prevents burning.
- Adding Sauce Too Early: Adding the sauce before the cabbage is nearly done can lead to a braised, soggy texture.
- Skipping the Sesame Oil: Toasted sesame oil added at the end is crucial for authentic flavor. Do not use it as the cooking oil.
Conclusion
This simple stir-fried cabbage recipe is a testament to how a few basic ingredients can create a side dish that is healthy, flavorful, and incredibly quick. With its perfect balance of savory, tangy, and slightly sweet notes, it’s guaranteed to become a regular in your weeknight rotation. Mastering the quick stir-fry technique outlined here will give you crisp-tender results every time. Enjoy this versatile dish alongside your favorite proteins or as a standout component in bowls and wraps.
