Quick And Healthy Asian Cabbage Stir Fry Recipe

I love this fresh, healthy recipe starring Asian vegetables and crisp cabbage that’s ready in minutes.

I never expected a pile of green cabbage and garlic to taste this alive. Fresh, healthy, and ready in minutes, this Quick And Healthy Asian Cabbage Stir Fry is the kind of thing I cant help turning to when dinner needs to be fast but not boring.

The cabbage stays crisp while little bursts of flavor make you go huh, is that it? Its simple, but not plain, and somehow perfect for weeknights when you want something bright and slightly addictive.

If you like Stir Fry Recipes Healthy, this one will make you rethink cabbage.

Ingredients

• Crunchy, low calorie and high in fiber, vitamin C, keeps you full longer
• Sweet, loaded with beta carotene for eyes, adds color and natural sweetness
• Pungent, boosts immune system, gives savory depth, can get sharp if overcooked
• Zesty, aids digestion, adds warm spicy note, fresh is best imo
• Salty umami, low sodium versions keep it healthy, adds depth and savoriness
• Toasty finish, a little goes far, adds fragrance not much nutrition
• Plant protein, soaks up flavors, great for extra protein and texture
• Bright, mild oniony bite, adds freshness and crunch at the end
• Tiny crunch, adds nuttiness and texture, small amount boosts calories slightly

Ingredient Quantities

• 1 medium head green cabbage (about 1.5 lb) thinly sliced
• 2 medium carrots, julienned or grated
• 3 tbsp neutral oil (vegetable, canola or grapeseed)
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, peeled and minced (about 1 tbsp)
• 3 scallions, sliced
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce (optional)
• 1 tsp brown sugar or honey
• 1/4-1/2 tsp red pepper flakes or 1 small red chili sliced, optional
• 2 tbsp water or low-sodium vegetable broth
• 1 tbsp cornstarch (optional, for a light glaze)
• Salt and black pepper to taste
• 2 tbsp toasted sesame seeds for garnish
• Optional protein: 14 oz firm tofu or 8 oz shrimp or chicken

How to Make this

1. Prep everything first so it goes fast: thinly slice 1 medium head green cabbage, julienne or grate 2 carrots, mince 3 garlic cloves and 1 inch ginger, slice 3 scallions (separate whites and greens), toast 2 tbsp sesame seeds if not already toasted. If using tofu press and cube 14 oz, or pat dry 8 oz shrimp or chicken and cut into bite size pieces.

2. Whisk the sauce in a small bowl: 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp oyster sauce if using, 1 tsp brown sugar or honey, 1/4-1/2 tsp red pepper flakes or sliced chili if you like heat, and 2 tbsp water or low sodium veg broth. If you want a light glaze whisk 1 tbsp cornstarch into 2 tbsp water to make a slurry and set aside.

3. Heat a large wok or skillet over medium-high heat until hot, add 3 tbsp neutral oil. Cook your protein first: fry tofu until golden and crisp, or sear shrimp/chicken until nearly done. Season lightly with salt and pepper, remove to a plate and reserve.

4. In the same pan add 1 tbsp toasted sesame oil and the white parts of the scallions, then toss in the minced garlic and ginger, stirring 20-30 seconds until fragrant. Dont let them burn.

5. Add the carrots, then the cabbage, stir fry on high tossing constantly so it wilts but stays slightly crisp, 3 to 5 minutes. Sprinkle a little salt while cooking to help the cabbage release moisture faster.

6. Pour the sauce over the veg and stir to coat. If using the cornstarch slurry add it now and stir until the sauce thickens and becomes glossy, about 30-60 seconds. If it’s too thick add a splash more water or broth.

7. Return the cooked protein to the pan, toss everything together just to heat through, adjust seasoning with salt and black pepper and another splash of soy or vinegar if it needs brightness.

8. Turn off the heat, finish with an extra drizzle of toasted sesame oil if you want, scatter the green scallion tops and 2 tbsp toasted sesame seeds over the stir fry. Serve immediately with rice or noodles.

Equipment Needed

1. Large wok or heavy 12-inch skillet, for high-heat stir frying
2. Sharp chef’s knife, for slicing cabbage, scallions, ginger and garlic
3. Cutting board (use a second one for raw protein if you like)
4. Box grater or julienne peeler, to shred the carrots fast
5. Small mixing bowl and a whisk or fork, to mix the sauce and cornstarch slurry
6. Measuring spoons and a 1/4 cup or tablespoon measure, for precise sauces and water
7. Spatula or long-handled wooden spoon and tongs, for tossing and moving food in the pan
8. Paper towels or tofu press (and a bowl) to press/dry tofu or pat-dry shrimp/chicken before cooking

FAQ

Quick And Healthy Asian Cabbage Stir Fry Recipe Substitutions and Variations

• Green cabbage: Napa cabbage (milder, cooks faster), savoy cabbage (more tender leaves), bok choy (for more stalk-crunch), or thinly sliced Brussels sprouts if you like a stronger taste
• Neutral oil (vegetable/canola/grapeseed): avocado oil, light olive oil, peanut oil or sunflower oil — all handle high heat well so use what you got
• Low-sodium soy sauce: tamari (gluten free), coconut aminos (soy free, slightly sweeter), regular soy sauce (just use a little less) or liquid aminos
• Oyster sauce (optional): hoisin sauce, mushroom stir-fry sauce or vegetarian “oyster” sauce, or mix soy sauce + a tiny bit of fish sauce or brown sugar to mimic that umami hit

Pro Tips

1) Get your pan really hot and dont crowd it. If you add too much at once the veg will steam not sear, so cook in two quick batches if needed and toss fast for crunchy edges.

2) For tofu toss the cubes in a little cornstarch and salt before frying, it makes them extra crispy and they soak less sauce, and if you use shrimp or chicken pat them very dry first so they get a nice sear.

3) Salt the cabbage early to pull out moisture, then squeeze or let it sit 5 minutes and drain some liquid before stir frying, this helps it wilt fast but still stay slightly crisp.

4) Make the cornstarch slurry ahead and add it at the end, taste the sauce and fix it with a splash of vinegar for brightness or a pinch more sugar for balance, and always finish with the sesame oil and scallion greens for the fresh aroma.