Save A quick, vibrant vegetable stir-fry featuring tender cabbage, sweet peas, and a savory garlic-soy flavor. This dish works wonderfully as a side or a light main for busy evenings.
When I want to add a colorful, nourishing boost to dinner with minimal effort, this cabbage stir-fry always delivers. It’s a staple when time is short and I’m craving something bright and fresh.
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
- Freshly ground black pepper: ¼ teaspoon
- Vegetable oil: 2 tablespoons (e.g. canola, sunflower)
Instructions
- Make the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat the pan:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook aromatics:
- Add the minced garlic (and ginger, if using) and stir-fry for 30 seconds until fragrant.
- Add cabbage:
- Add the sliced cabbage. Stir-fry for 3 to 4 minutes until it starts to wilt but remains crisp.
- Add peas:
- Add the frozen peas and continue to stir-fry for another 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
- Finish and serve:
- Pour the sauce over the vegetables and toss well to coat. Cook for another minute. Remove from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with sliced scallions if desired.
Save This simple stir-fry is one my whole family enjoys, and it’s so easy to double for gatherings. The leftovers reheat well for quick lunches the next day.
Serving Suggestions
Serve the stir-fry over steamed rice or alongside grilled tofu for a heartier meal. It pairs well with other Asian-inspired dishes.
Allergen Information
Contains soy from the sauce. For gluten-free, use tamari or a certified gluten-free soy sauce. Always check ingredient labels if you have allergies.
Nutritional Information
Each serving contains 105 calories, 6 g fat, 12 g carbohydrates, and 4 g protein.
Save This bright stir-fry adds a punch of flavor and nutrition to any meal. Try it next time you need something healthy but quick.
Recipe FAQ Section
- → What type of cabbage works best?
Green cabbage provides a crisp texture and mild sweetness, making it ideal. Napa cabbage can be used for a softer, sweeter profile.
- → Can I substitute frozen peas with fresh ones?
Yes, fresh peas add a delicate sweetness and vibrant color; adjust cooking time to prevent overcooking.
- → How do I keep the cabbage tender-crisp?
Stir-fry over medium-high heat briefly, ensuring the cabbage wilts slightly but retains crunch for best texture.
- → What alternatives to soy sauce can I use?
Tamari is a great gluten-free alternative. For a different twist, coconut aminos can also be used, keeping the umami flavor.
- → How can I add more heat to this dish?
Incorporate chili flakes or a drizzle of chili oil during cooking to introduce a gentle spiciness without overpowering other flavors.
- → Can this dish be served as a main course?
Absolutely, served warm over steamed rice or alongside tofu, it creates a satisfying light meal with balanced flavors.