Save A quick, vibrant vegetable stir-fry with tender cabbage, sweet peas, and savory garlic-soy flavor—perfect as a side or light main.
This easy cabbage stir-fry is a weeknight favorite in my kitchen for its simplicity and consistently delicious results. I love how adaptable it is for pairing with rice, tofu, or just enjoying on its own.
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Ingredients
- Green cabbage: 1 medium head (about 700 g), core removed, thinly sliced
- Frozen green peas: 1 cup (150 g)
- Scallions: 2, sliced (optional for garnish)
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated (optional)
- Soy sauce: 2 tablespoons (or tamari for gluten-free)
- Toasted sesame oil: 1 tablespoon
- Rice vinegar: 1 teaspoon
- Sugar or maple syrup: 1 teaspoon
- Black pepper: ¼ teaspoon, freshly ground
- Vegetable oil: 2 tablespoons (e.g., canola, sunflower)
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Instructions
- Make the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat the oil:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté aromatics:
- Add minced garlic (and ginger, if using) and stir-fry for 30 seconds until fragrant.
- Cook cabbage:
- Add sliced cabbage. Stir-fry for 3 to 4 minutes until it starts to wilt but remains crisp.
- Add peas:
- Add frozen peas and continue to stir-fry for another 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
- Finish:
- Pour sauce over vegetables and toss well to coat. Cook for 1 minute.
- Serve:
- Remove from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with sliced scallions if desired.
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Even picky eaters in my family have come to love this flavorful stir-fry, and it is now requested as a healthy addition to our dinner rotation.
Flavor Variations
Swap green cabbage for Napa cabbage or add shredded carrots for extra color and nutrients. For a spicy kick, toss in a pinch of chili flakes or drizzle with chili oil before serving.
Serving Suggestions
Serve over steamed rice, with rice noodles, or alongside grilled tofu or chicken for a heartier meal.
Nutrition Information
Each serving contains just 105 calories, 6 g fat, 12 g carbohydrates, and 4 g protein, making it a nutritious side or light main.
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Save This cabbage stir-fry makes any dinner brighter and can be on the table faster than takeout—give it a try next time you need a speedy veggie side.
Recipe FAQ
- → How do I keep cabbage crisp in the stir-fry?
Cook cabbage on high heat for a short time, stirring quickly to wilt it without losing its crunch.
- → Can I substitute frozen peas with fresh peas?
Yes, fresh peas work well and add a bright sweetness; adjust cooking time to ensure tenderness.
- → What oil is best for stir-frying vegetables?
Use neutral oils with high smoke points like canola or sunflower oil to avoid burning and maintain flavor.
- → How do garlic and ginger enhance this dish?
Minced garlic adds pungency and aroma, while ginger provides subtle warmth and complexity.
- → Is it necessary to use soy sauce in this dish?
Soy sauce adds a savory umami depth, but tamari can be used for a gluten-free option without compromising flavor.
