It’s very easy to make. It’s ready in about 20 minutes, and the leftovers keep well for several days. This cabbage stir fry is one of my favorite vegetable side dishes. It’s so very flavorful! The cabbage soaks up the wonderful flavors of soy sauce, garlic, and ginger. Another good reason to make it often is that it’s VERY easy to make - it’s literally ready in minutes. In fact, I sometimes double this recipe to make intentional leftovers since they last so well and are just as tasty on the fourth day as they were on the first.
Recipe Card
For the Stir Fry:
Green cabbage: If you can find Chinese cabbage, that works, too. Avocado oil: A neutral-tasting oil with a high smoke point. Minced garlic and ginger: Mince them yourself, or use the stuff that comes in a jar. Freshly minced tastes better, but the jarred stuff is obviously easier.
For the Sauce:
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can also use a gluten-free alternative. Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar. I don’t recommend using plain distilled vinegar, though. It’s too acidic. Honey: I only use one tablespoon. It doesn’t make the dish sweet - it merely balances out the other flavors. Sriracha: It doesn’t make the dish very spicy. Rather, it adds an interesting layer of flavor. Cornstarch: Helps to thicken the sauce.
To Finish the Dish:
Sesame oil: I like toasted sesame oil. It’s so very flavorful! Sesame seeds and red pepper flakes: Used mostly for garnish. It’s OK to omit them if you don’t have any on hand.
Slice the cabbage. Quickly mix an easy sauce made with soy sauce, rice vinegar, honey, and sriracha. Off heat, garnish the dish with sesame oil, sesame seeds, and red pepper flakes. Serve immediately.
Asian meatballs Soy sauce chicken Pork stir-fry Shrimp stir-fry Chicken stir-fry Korean beef Sweet and sour meatballs
