Quick and Easy Cabbage Stir Fry Recipe
If you’re looking for a no-fuss, flavorful dish that comes together in a flash, this Quick and Easy Cabbage Stir Fry Recipe is exactly what you need. I remember the first time I made it on a hectic weeknight—just a few simple ingredients and boom, dinner was served in under 15 minutes. It’s that perfect kind of recipe when you want something healthy but without spending hours prepping or cooking.
What makes this Quick and Easy Cabbage Stir Fry Recipe so special is how it brings out the humble cabbage’s natural sweetness, balancing it with savory notes from soy sauce and the subtle complexity of Shaoxing wine. Plus, it works well as a side or even a light main if you’re keeping things simple. I often whip it up when I want to feel nourished but not weighed down, and I’m pretty sure you’ll enjoy it just as much!
Ingredients You’ll Need
Every ingredient here plays a crucial role in creating a delicious stir fry that’s quick and satisfying. I recommend shopping for fresh, crisp cabbage and good-quality soy sauce because those two really shine through.
- Vegetable oil: A neutral oil works best for a high-heat stir fry without overpowering flavors.
- Garlic: Freshly minced garlic packs so much punch — it’s essential for building aroma right at the start.
- Shredded cabbage: I prefer green cabbage here for its crunch and subtly sweet flavor; make sure it’s fresh and crunchy.
- Soy sauce: Adds saltiness and umami depth — opt for a naturally brewed soy sauce for better flavor.
- Chinese cooking wine (Shaoxing wine): If you can get it, this ingredient brings authenticity and a lovely complexity; don’t skip it!
Variations
I love customizing this Quick and Easy Cabbage Stir Fry Recipe depending on my mood or what’s in the fridge. It’s super flexible, so feel free to experiment and make it your own.
- Add protein: Sometimes I toss in thinly sliced chicken, tofu, or shrimp to turn it into a hearty meal.
- Spice it up: Throw in some sliced chili peppers or a dash of chili flakes if you like a little heat.
- Veggie boost: I often mix in shredded carrots or bell peppers for color and extra nutrients.
- Make it gluten-free: Use tamari instead of soy sauce, and you’re good to go!
How to Make Quick and Easy Cabbage Stir Fry Recipe
Step 1: Heat the oil and garlic
Start by warming your vegetable oil in a large skillet or wok over medium-high heat. Once hot, toss in the minced garlic and sauté for about 30 seconds until fragrant—not browned! This step is key because garlic burns quickly and will add bitterness if you’re not careful. I always keep a close eye here and stir promptly.
Step 2: Add the shredded cabbage
Next, add your shredded cabbage to the garlic and oil. Use tongs or a spatula to toss everything together so the cabbage gets coated with the garlicky oil. Cook for 3-4 minutes, stirring frequently. You want the cabbage to become tender but still retain a slight crunch. This balance is what makes the stir fry so refreshing and satisfying to eat.
Step 3: Season with soy sauce and Chinese wine
Pour in the soy sauce and Shaoxing wine, then give everything a quick but thorough toss. The wine adds a beautiful depth of flavor that takes this dish from simple to special. Let the sauce cook down for another 1-2 minutes, which lets those savory flavors mingle and the liquid reduce slightly without drying out the cabbage.
How to Serve Quick and Easy Cabbage Stir Fry Recipe
Garnishes
I often finish my cabbage stir fry with a sprinkle of toasted sesame seeds or chopped scallions for a fresh, nutty touch. Sometimes I add a drizzle of toasted sesame oil if I’m feeling fancy—it really elevates the aroma and flavor. These simple garnishes add that extra layer of yum that keeps me coming back to this recipe.
Side Dishes
This Quick and Easy Cabbage Stir Fry Recipe pairs beautifully with plain steamed rice or even some quick soba noodles for a complete meal. I’ve also served it alongside grilled chicken or pan-fried dumplings for a heartier dinner. It’s super versatile, so you can mix and match depending on what you have on hand.
Creative Ways to Present
For a fun twist when entertaining, I sometimes serve this stir fry in individual lettuce cups or rice paper wraps to make little handheld bites. It’s a great way to add some texture contrast and make the dish feel interactive. I’ve also plated it over a bed of colorful spiralized veggies for a fresh, veggie-forward presentation.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the stir fry cool completely, then store it in an airtight container in the fridge. It keeps well for up to 3 days. I find that because it uses sturdy cabbage, it doesn’t get soggy quickly, which is a big win if you want a ready-to-go veggie side for the next couple of meals.
Freezing
Freezing cabbage stir fry can be a bit tricky because the texture may soften after thawing. However, if you want to freeze it, I recommend portioning it out in freezer-safe containers and reheating it quickly from frozen. I’ve done this a few times — it’s not quite as crisp but still tasty and convenient for busy days.
Reheating
I usually reheat leftover stir fry in a hot pan or wok, adding a splash of water or a little more oil to refresh the texture. Microwave works too in a pinch, but the stovetop method helps maintain some crunch. Heat until just warmed through — overheating can make the cabbage limp, which I definitely avoid!
FAQs
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Can I use other types of cabbage for this stir fry?
Absolutely! While green cabbage is traditional and gives you a nice crunch, you can use Napa cabbage, Savoy, or even red cabbage. Just keep in mind that Napa cabbage is softer and cooks quicker, so you’ll want to adjust cooking time to avoid a mushy texture.
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What can I substitute for Chinese cooking wine if I don’t have it?
If you don’t have Shaoxing wine, dry sherry is a great substitute that provides a similar depth of flavor. You could also skip it and just add a splash of water or broth, but the wine really does enhance the overall taste if you can find it.
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Is this recipe suitable for a beginner cook?
Definitely! This Quick and Easy Cabbage Stir Fry Recipe requires minimal ingredients and a simple technique, making it perfect for beginners. Just watch your cooking times and keep stirring, and you’ll have a delicious dish with zero stress.
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Can I make this recipe vegan?
Yes! The base recipe is already vegan-friendly as long as you use a plant-based oil and check your soy sauce to ensure it’s vegan. If you add any protein, just make sure it’s tofu, tempeh, or another vegan option.
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How long does this stir fry take to prepare?
From start to finish, this Quick and Easy Cabbage Stir Fry Recipe takes about 10-15 minutes. It’s perfect for weeknights or anytime you want a fast, wholesome meal without sacrificing flavor.
Final Thoughts
This Quick and Easy Cabbage Stir Fry Recipe is a go-to in my kitchen because it’s ridiculously simple yet so satisfying. I love how just a handful of ingredients transform into a vibrant, tasty dish in no time. Give it a try, and I bet it’ll become one of your favorite quick meals to whip up when you need something fresh, light, but still packed with flavor. I’m excited for you to enjoy it as much as I do!
Print
Quick and Easy Cabbage Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 3 to 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegan
Description
This Cabbage Stir Fry recipe offers a quick and flavorful way to prepare cabbage with a simple blend of garlic, soy sauce, and Chinese cooking wine. Perfect as a side dish or a light main, it delivers a satisfying crunch and savory taste in just minutes.
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pound shredded cabbage
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
Instructions
- Prepare the ingredients: Mince the garlic cloves finely and shred the cabbage into thin strips to ensure even cooking and quick stir fry.
- Heat the oil: In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering but not smoking.
- Sauté the garlic: Add the minced garlic to the hot oil and stir fry for about 30 seconds to release its aroma, being careful not to burn it.
- Cook the cabbage: Add the shredded cabbage to the wok and stir continuously to coat the cabbage evenly with the garlic and oil, cooking until the cabbage wilts and softens slightly, about 3 to 5 minutes.
- Add flavorings: Pour in 1 tablespoon of soy sauce and 1 tablespoon of Chinese cooking wine (Shaoxing wine), stirring well to combine and allowing the cabbage to absorb the flavors for an additional 1 to 2 minutes.
- Finish and serve: Once the cabbage is tender but still crisp, remove from heat and transfer to a serving dish. Serve immediately as a delicious side dish or part of a larger meal.
Notes
- For a spicier kick, consider adding a pinch of red chili flakes or fresh sliced chili.
- You can substitute Chinese cooking wine with dry sherry if Shaoxing wine is unavailable.
- This dish pairs well with steamed rice or as an accompaniment to grilled or sautéed meats.
- To keep the cabbage crunchier, reduce the cooking time slightly.
- Use low-sodium soy sauce if you want to control the salt content.
Keywords: Cabbage stir fry, quick vegetable stir fry, Shaoxing wine recipe, Chinese side dish, garlic cabbage
