Cabbage Stir Fry Recipe

Make quick and delicious Cabbage stir fry with my easy recipe. This Chinese style stir fried cabbage is a perfect side dish & goes well with just anything. Do you like cabbage? No! I mean do you love cabbage like we do? This vegan cabbage stir fry is our absolute favorite! In this post I show you how to make tasty cabbage stir fry that’s perfectly cooked yet crunchy with mild sweet, hot & umami tones. No more soggy & mushy cabbage!

Cabbage Stir Fry

This Asian cabbage stir fry is cooked on high heat with a touch of oil and simple flavoring ingredients like garlic and soya sauce. A couple of other veggies like carrot and bell peppers are used as its trusty sidekicks. The dish is vegan but you can easily include eggs or meat for added nutrition.

For a simplest meal serve it over plain rice or with roti. Fill your sandwiches, wraps and rolls with this healthy and flavorsome goodness. Or Transform this vegan cabbage stir fry to a nutritious meal by adding some boiled noodles or al dente cooked rice. In no time you have a bowl of healthy cabbage stir fry noodles or fried rice ready. Check out my pro tips section to know more about that.

My family loves any veggie that are stir fried like this Zucchini Stir Fry, Broccoli Stir Fry & this veggie Tofu Stir Fry.

This stir fried cabbage also goes into my vegetarian Club Sandwich, Chicken Spring rolls and even to make the roti rolls. Stir fry dishes are common in the Asian homes for an everyday meal. They are simpler to make, won’t need a lot of ingredients and always easy to please your hungry family.

Making this dish is easy but the preparation takes some time as you need to shred the cabbage and other veggies. To save the prep time you may use the pre-shredded veggies from the store. To double or triple the recipe use a large wok (pan) & a stove with a large burner.

How to Make Cabbage Stir Fry (Stepwise Photos)

1. To a small bowl, add the Soya sauce, Hoisin sauce (or your favorite sauce), Vinegar & roasted sesame oil (optional). Keep this aside. Wash and drain the veggies thoroughly. Pat dry with a kitchen towel. Julienne or Shred them and set aside. Make sure they are drained well because we don’t want mushy veggies.

2. Heat any cooking oil in a pan on a high flame. Fry garlic and green chilies for 30 seconds, until slightly aromatic. We don’t want to brown the garlic. You can skip chilies if you don’t prefer the heat. But this dish tastes bland with out enough heat, so add a good amount of crushed pepper later, before you finish the dish.

3. Add all the veggies now.

4. Begin to stir fry on the highest flame only for 2 to 3 mins. Keep tossing well or stir to prevent burning. Note that you have to constantly stir the veggies as they can burn easily.

5. Add crushed black pepper.

6. Pour Soya sauce, Hoisin sauce (or your favorite sauce), Vinegar (optional) and sesame oil across the edges of the pan. Make sure most of the sauce hits the pan and does not stay on the veggies. The sauce sizzles and imparts the flavor to the veggies. Keep stirring and fry. When the cabbage is partially cooked yet crunchy remove the from the stove. Cool it on a wired rack and do not cover.

Transfer to a serving bowl upon cooling.

Pro Tips

• To include eggs, add little salt to a bowl and break 2 to 3 eggs into it. Beat until fluffy. When the veggies are half cooked, slide them aside in the wok, add a teaspoon of oil and pour the eggs. Cook them on a medium heat until set. Stir fry the veggies and eggs for another minute and pour the sauces.
• To include chicken, cook it separately in a pot. Shred it and add it to the wok after the veggies are partially stir fried. Pour the sauce over the chicken and stir fry for an extra minute. You may check this video to see how I do – Chicken spring rolls

More Cabbage recipes
Steamed cabbage
Cabbage curry
Easy cabbage fried rice
Cabbage kootu

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