Spicy Cabbage Stir Fry (Print)

Vibrant wok-tossed cabbage with garlic, ginger, soy and chiles—ready in 15 minutes. Vegan, gluten-free option.

# Components:

→ Vegetables

01 - 1 medium green cabbage (about 1 3/4 lb), core removed and thinly sliced
02 - 1 medium carrot, julienned (optional)
03 - 4 scallions, white and green parts separated, sliced

→ Aromatics

04 - 4 garlic cloves, finely chopped
05 - 1-inch piece fresh ginger, peeled and grated
06 - 1–2 fresh red chiles, thinly sliced (adjust to taste)

→ Sauce

07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sugar or maple syrup
11 - 1/4 teaspoon ground white pepper

→ Oil

12 - 2 tablespoons neutral vegetable oil (sunflower or peanut oil)

→ Garnish

13 - 1 tablespoon toasted sesame seeds
14 - Fresh cilantro leaves, for finishing (optional)

# Directions:

01 - Assemble and prepare all ingredients: thinly slice the cabbage, julienne the carrot if using, separate and slice scallions, mince garlic, grate ginger, and thinly slice chiles so everything is ready before heating the pan.
02 - Place a large wok or skillet over high heat until very hot and add the vegetable oil; swirl to coat and heat until shimmering.
03 - Add the garlic, grated ginger and sliced chiles to the hot oil and stir-fry briskly for about 30 seconds until fragrant but not browned.
04 - Add the white parts of the scallions and the julienned carrot (if using); stir-fry for about 1 minute to soften slightly.
05 - Add the sliced cabbage and toss continuously for 2–3 minutes, keeping the movement rapid so the cabbage wilts yet retains a slight crunch.
06 - Combine soy sauce, rice vinegar, toasted sesame oil, sugar and white pepper in a small bowl, then pour evenly over the cabbage and continue tossing to coat thoroughly.
07 - Stir-fry for an additional 2–3 minutes until the cabbage is tender-crisp and glossy, adjusting heat as needed to avoid burning the aromatics.
08 - Remove the pan from the heat, fold in the green parts of the scallions, transfer to a serving dish and sprinkle with toasted sesame seeds and cilantro if desired.
09 - Serve immediately as a side or over steamed rice or noodles; optionally add cubed tofu or tempeh for added protein.

# Expert Advice:

01 -
  • The glossy, spicy-sweet cabbage is so toss-and-go easy you’ll wonder why you waited to try it.
  • This stir fry turns boring vegetables into a savory feast that pairs perfectly with whatever’s hanging around in your fridge.
02 -
  • If you walk away from the pan even for a minute, the garlic and ginger can burn before you blink.
  • Adding the sesame oil at the very end keeps its flavor alive—don’t be tempted to rush it in early.
03 -
  • Always taste right at the end—cabbage can take a surprising amount of sauce, and a second dash of soy can wake up the flavors.
  • Let the pan get truly hot before anything goes in; it’s the secret to keeping things crisp but tender.
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