Description
A quick and vibrant Asian Cabbage Stir Fry featuring crunchy vegetables tossed in a savory and tangy sauce, perfect as a light main course or side dish. This recipe marries the crispness of cabbage with the bold flavors of garlic, ginger, and soy-based sauces for an easy, healthy meal.
Ingredients
Scale
Vegetables
- 1 medium-sized green cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, sliced
Sauce and Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
Others
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Vegetables: Slice the cabbage, bell pepper, and green onions, and julienne the carrot to have all vegetables ready for stir-frying.
- Mix Sauce: In a small bowl, combine the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper. Stir well and set aside for later use.
- Heat Oil: Place a large wok or skillet over medium-high heat and add the vegetable oil, allowing it to heat until shimmering but not smoking.
- Sauté Aromatics: Add the minced garlic and ginger to the hot oil and stir-fry for approximately 30 seconds until fragrant but not burnt, releasing their flavors into the oil.
- Cook Bell Pepper and Carrot: Add the sliced red bell pepper and julienned carrot to the wok and stir-fry for 2 to 3 minutes until they just begin to soften, retaining some crunch.
- Add Cabbage: Introduce the sliced cabbage into the wok and stir everything together. Continue stir-frying for 5 to 7 minutes until the cabbage becomes tender yet maintains a slight crunchiness.
- Add Sauce: Pour the prepared sauce mixture over the vegetables and toss well to evenly coat all ingredients, ensuring balanced flavor throughout.
- Final Stir-Fry: Continue stir-frying the vegetables with the sauce for an additional 2 minutes to meld the flavors effectively.
- Garnish: Remove the wok from heat and sprinkle the sliced green onions and toasted sesame seeds over the stir-fry for texture and flavor contrast.
- Serve: Serve the stir-fry hot as a flavorful side dish or a light main course, ideal with steamed rice or noodles.
Notes
- For a vegan version, replace oyster sauce with a mushroom-based or vegetarian stir-fry sauce.
- Adjust the amount of sugar and soy sauce to taste depending on your preference for sweetness or saltiness.
- Use a high smoke point oil such as vegetable or canola oil for best stir-fry results.
- Keep the vegetables slightly crunchy for the best texture; overcooking can lead to sogginess.
- Optional: Add protein such as tofu, chicken, or shrimp to make it a more substantial meal.
