cabbage stir fry

Cabbage stir-fry is a really tasty vegetarian/vegan dish that’s savory, tangy, and very satisfying. Plus,this cabbage stir-fry is CHEAP and quick to prepare.

Chinese Shredded Cabbage Stir-Fry

pork

garlic ((smashed and cut in half))

chilies

cabbage

Shaoxing wine

soy sauce

sugar

water

Chinese black vinegar

scallions

In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

Simple cabbage stir fry is so delicious, healthy &amp; super quick to make. Enjoy it as a side in a meal. It goes great in sandwiches, spring rolls, wraps, roti, tortillas or even with just plain rice.

Cabbage stir fry

cabbage (julienne

carrots (julienne

bell peppers (julienne)

green chilies (slit (skip if making for kids))

garlic (chopped finely)

tbsps olive oil (or sesame oil

tsp pepper (coarse crushed)

Salt

½ tsp soya sauce ((organic

½ tsp vinegar ((like apple cider))

Cut the cabbage to 4 quarters and keep them in warm water (not hot) for 2 mins.

Remove them and rinse a few times in a pot filled with cold water. 

Drain them completely. Even little moisture in the cabbage will make it mushy.

Wash carrots &amp; bell peppers. Drain well and Julienne or shred all of them.

Preparation

Heat a pan with oil on a high heat.

Saute garlic and green chilies until nice aroma comes out.

Add all the veggies and stir fry for 2 to 3 mins until they are partially cooked yet crunchy. Do not over cook to retain the crunch. Make sure the heat is set to highest possible setting.

Push the veggies aside. Add salt, pepper, sauce and vinegar to the oil. Toss the veggies in the salt.

Saute for another 1 mins. Overcooking makes it mushy.

Transfer cabbage stir fry to a serving bowl.

How to make cabbage stir fry

A simple stir fry featuring cabbage, coconut and subtle spices. Quick and easy side dish!

Cabbage Thoran | Cabbage Stir Fry | Video

coconut

green chilies, chopped

shallot onion

½ tsp ground turmeric (turmeric powder)

curry leaves

cm ginger, crushed

Place coconut, green chilies, onion and turmeric in...

Place coconut, green chilies, onion and turmeric in the bowl of a food processor. Grind to a coarse paste. Set aside.

Heat oil in a frying pan over medium-high...

Heat oil in a frying pan over medium-high heat. Splutter mustard seeds. Fry curry leaves. Add ginger, and fry for a few seconds. Add coconut mixture. Fry, stirring, for a minute. Add cabbage. Season with salt. Mix well. Cook, covered, for 3-4 minutes or until cabbage is tender. Serve with rice.

https://www.youtube.com/watch?v=wE2TxOHKhbI

Cabbage stir fried with coconut and spices

Cabbage Thoran

Napa Cabbage Stir Fry with Mushrooms - Thinly sliced cabbage sautéed with mushrooms in a light and flavorful Chinese-inspired stir fry sauce.  This vegan, quick, healthy dinner will become your go-to easy veggie recipe.

Napa Cabbage Stir Fry with Mushrooms (Vegan)

garlic cloves

ginger (minced)

mushrooms (champignon, sliced)

red chili flakes (optional)

soy sauce (gluten-free)

olive oil

rice vinegar

sesame oil

sesame seeds

cilantro

salt

sugar (Optional)

Slice off the stem end of the cabbage head so that you have a sturdy base. And cut it into thin strips (about 1 inch). Set aside.

Heat olive oil in the pan (regular pan is fine, no need for a wok) over medium heat and add mushrooms, cook until they’re brown (5-7 min).

Add ginger, garlic, and cook for 2-3 minutes.

Add in the cabbage, soy sauce, vinegar, stir to combine. Simmer for 5-7 minutes constantly stirring.

When ready, drizzle with sesame oil, sprinkle sesame seeds, and garnish with chopped cilantro and chili flakes Your Napa cabbage and mushrooms stir fry is ready to serve!

Looking for an easy vegetable stir fry recipe? Then you have to try my delicious cabbage stir fry. This cabbage recipe is one of the easiest ones you’ll ever find. It requires only oil, garlic, cabbage and soy sauce and takes just about 15 minutes to make. The perfect midweek dinner!

Easy Cabbage Stir Fry Recipe

extra virgin olive oil

garlic (finely chopped)

Rinse the cabbage and cut it in half. Remove the core and then chop.

Peel the garlic and chop until fine.

Drizzle ½ tablespoon of extra virgin olive oil into a frying pan and add the garlic. Once the garlic is fragrant, add the cabbage. Stir fry on a medium heat for 3 minutes or until the cabbage has wilted.

Add the soy sauce and toss together. Turn off the heat and serve with rice.

Quick and delicious Thai cabbage stir fry .

Thai Cabbage StirFry

Chopped Peanuts

Tbsp Sesame Seed Oil

Cloves Garlic minced

Low-Sodium Soy Sauce

tsp Sriracha Sauce

Lime Juice (2-3 limes)

Red Bell Pepper (diced)

Shredded Carrots

Cucumber

Head of Cabbage (shredded)

Mint Leaves (chopped)

Cilantro (chopped)

Limes

Rice Noodles

In a large skillet or wok toast peanuts over medium-high heat until golden and fragrant. Set aside.

In same pan add oil and garlic, sauté for 1 min over medium-high heat.

Add in soy sauce, Sarachi sauce, and lime juice. Stir to combine.

Add in bell pepper and shredded carrots, cook for 1 min.

Add in cabbage and toss to combine. Cook for a few minutes until cabbage is slightly softened but not wilted, adding in extra soy sauce as desired.

Serve over rice noodles.

Garnish with peanuts, mint, cilantro and a side of sliced cucumbers and lime slices.

Serve warm.

If using rice noodles, you will probably only need 1/2 a "stick" or package. Soak in boiling water for 3-4 mins. In the same pan that you cooked that cabbage stir fry (remove the stir fry) sauté noodles with a little of the hot water. This will finish cooking the noodles.

Simple Thai cabbage stir-fry recipe with only 6 ingredients, perfect for the home cook.

6-Ingredient Thai Cabbage Stir-Fry Recipe

green cabbage (roughly chop, wash, and drain)

garlic (roughly pounded or crushed)

fish sauce

white sugar

Heat your wok pan over high heat. Add oil, swirl your pan, and toss in the cabbage. Stir and toss around for about 40 seconds, a quick pace is key for a perfect crisp.

Add your crushed garlic and keep stir-frying to blend the garlic and cabbage until the garlic is golden and fragrant, or 20 seconds.

Drizzle the fish sauce around the edges of the wok. Let it sizzle and mix in.

Sprinkle in the sugar, toss for approx 20 seconds, then add water and toss a few more times, creating a sauce. Serve immediately.

The best cabbage stir fry recipe with homemade stir fry sauce.

Cabbage Stir Fry

oz ramen noodles (flavor packets discarded)

green cabbage

ginger

garlic

carrots

onion

this stir fry sauce

sweet chili sauce

Remove the core from a green cabbage and thinly slice 5 cups worth of cabbage

Dice the yellow onion and mince the fresh garlic and ginger

Grate the carrots

Add the sliced cabbage, ginger, garlic, carrots, onion, and sesame oil to a large skillet or jumbo cooker

Cook over medium high heat, stirring often, for 15 - 20 minutes, or until cabbage is wilted and onion is softened

In the last 5 minutes of cook time, prepare the ramen noodles according to package instructions

Once the cabbage stir fry is done, add in the cooked ramen noodles and homemade stir fry sauce (recipe linked in the recipe ingredients)

Cook for 3 - 5 minutes until well coated and combined

Add soy sauce to taste, if desired (I did not add any more)

Serve stir fry topped with sweet chili sauce

https://content.jwplatform.com/videos/Sdl0YO76.mp4

Easy and delicious ramen noodle cabbage stir fry recipe with carrots, stir fry sauce, and fresh garlic and onion. Serve topped with sweet chili sauce for the perfect bite!

In this easy Chinese Hot and Sour Cabbage recipe, thin slices of cabbage cook down to almost noodle-like perfection in a tangy/spicy sauce.

Chinese Hot and Sour Cabbage

neutral oil

garlic ((finely chopped))

doubanjiang ((spicy bean sauce))

Taiwanese cabbage ((washed

white pepper

cornstarch

salt ((to taste))

Heat a wok over medium-high heat until it’s just starting to smoke. Reduce the heat to medium if it’s smoking heavily. Add the oil, followed by the garlic. Let the garlic cook briefly—15 to 20 seconds. You don’t want it to brown.

Add the doubanjiang, and let it fry in the oil for about 30 seconds to a minute. The oil will turn red and fragrant.

Add the cabbage and stir-fry to distribute the doubanjiang. Add the Chinese black vinegar, soy sauce, sesame oil, white pepper, and sugar.

Stir-fry to combine the ingredients, and add ¼ cup of water. Keep stir-frying until the cabbage is crisp tender.

To add the cornstarch slurry, stir it up, as it has a tendency to settle. Push the cabbage aside, exposing the little pool of sauce, and pour it directly in. You don’t want to pour cornstarch slurry on the hot sides of the wok, or it will cook and clump up. Stir-fry, allowing the sauce to thicken and coat the cabbage. Add salt to taste, but doubanjiang is very salty so you may not need very much if any at all.

Serve as a side with a few other dishes, and make sure there’s rice, because this is absolutely delicious with a bowl of steamed rice!

Planning to do this with some thin sliced char siu pork I have in the freezer...thanks!!!

Cabbage Stir Fry Recipe

cooking oil

black pepper (crushed (or white pepper for less heat))

soya sauce ((organic

Hoisin sauce ((or oyster sauce

vinegar rice vinegar

Cut the cabbage to 4 quarters and keep them in warm water (not hot) for 2 mins. Remove them and rinse a few times in a pot filled with cold water. Drain them completely. Even little moisture in the cabbage is going to make it mushy.

Wash carrots &amp; bell peppers. Drain well. Pat dry and Julienne or shred all of the veggies.

To a small bowl, add soya sauce, Hoisin sauce, vinegar and sesame oil. Mix and set aside.

Heat a large wok with oil on a high heat. Add garlic and slit green chili. Fry for 30 seconds.

Add all the veggies and stir fry for 2 to 3 mins until they are half cooked yet crunchy. Do not over cook to retain the crunch. Make sure the heat is set to highest possible setting and keep stirring to avoid burning.

Add the black pepper and mix. Pour the sauces all around the edges of the pan, making sure that most of the sauce hits the pan.

Toss the veggies or stir fry for a minute to coat the sauce. Remove the pan from the stove when the cabbage is partially cooked yet crunchy.

Cool it over a rack so the veggies don&#39;t sweat. Transfer to serving bowl when it cools down. You may add more salt and pepper while serving the cabbage stir fry.

How to Make Cabbage Stir Fry

Good and easy dish.  No need to add the garlic and hot pepper ahead of time....makes it easy to burn.  I used sesame oil, hoisin and low sodium soy sauce, freshly ground mixed pepper seeds.  Added a small yellow pepper and a hot red and green pepper from my veranda garden.  I love cooked carrots so this added greatly to the dish.  Perhaps add a bit of onion and peas for texture and color.

This was so delicious! Thanks for tips on using high heat and keeping out water. I've made other stir fry recipes in my wok, and they always got soggy. Now I know better, thanks to your kind instruction!

I had this with orange chicken rice for supper it was delicious and little ginger

Comfort food at its best. Used Soy and Apple Cider Vinigar delicious. Had with chunkie veg curry chinese style

Lovely recipe though I think it definitely needs the cider vinegar and soy sauce! I also added some finely chopped ginger in with the garlic and chilli - it was delicious says my wife!

Savory ground beef with crisp cabbage and carrots tossed in an aromatic, flavorful stir fry with hints of ginger.

Healthy Chinese Ground Beef Cabbage

g beef

green cabbage, thinly sliced

carrot,

garlic,

ginger,

oyster sauce

red pepper flakes

green onions, sliced

jasmine rice rice

Prepare Cooking Vessel

Heat a large nonstick skillet or wok over medium-high heat and add sesame oil.

Brown Beef

Add ground beef to the hot oil and cook, breaking it apart with a spatula, until thoroughly browned. Drain excess fat if present.

Incorporate Aromatics

Add minced garlic and grated ginger to the beef. Stir constantly and cook for 1 minute until fragrant.

Cook Vegetables

Add sliced cabbage and julienned carrot. Stir-fry for 4 to 5 minutes, stirring frequently, until the cabbage is slightly softened yet retains some crunch.

Introduce Sauces

Stir in low-sodium soy sauce, rice vinegar, and oyster sauce. Mix thoroughly to integrate flavors.

Thicken Sauce

Pour in cornstarch slurry. Stir continuously for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the contents.

Adjust Seasoning

Taste and adjust seasoning as needed. Add crushed red pepper flakes for additional heat if desired.

Finish and Garnish

Remove from heat. Garnish with sliced green onions.

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Top Tags

Chinese Shredded Cabbage Stir-Fry

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Cabbage Stir Fry Recipe

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