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Cabbage Stir Fry with Garlic Ginger Sauce

Close-up of stir-fried cabbage wedges coated in a dark, glossy garlic ginger sauce.
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Prepare a quick and flavorful Asian-inspired side dish using crisp cabbage coated in a pungent garlic and ginger sauce.

Ingredients

Scale
  • 1 medium head green cabbage, thinly sliced
  • 1 tablespoon neutral oil (like canola or vegetable)
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup water or vegetable broth
  • Optional: 1/2 cup sliced carrots or bell peppers
  • Optional: 1/2 block firm tofu, cubed

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and water or broth. Set aside.
  2. Heat the oil in a wok or large skillet over medium-high heat until shimmering.
  3. Add the minced ginger and garlic to the hot oil. Stir fry for about 30 seconds until fragrant, being careful not to burn the garlic.
  4. If using, add tofu or hard vegetables like carrots now and stir fry for 2 minutes.
  5. Add the sliced cabbage (and any softer vegetables) to the wok. Stir fry vigorously for 3 to 5 minutes until the cabbage begins to wilt but remains crisp-tender.
  6. Pour the prepared garlic ginger sauce over the cabbage mixture. Toss quickly to coat everything evenly. Cook for 1 minute until the sauce thickens slightly.
  7. Remove from heat immediately. Serve hot over rice or noodles.

Notes

  • For crisp-tender cabbage, cook it quickly over high heat. Do not overcook, or it will become soft.
  • You can substitute chicken strips or shrimp for tofu if you prefer a non-vegetarian option. Cook the protein first, remove it, and add it back in with the sauce at the end.
  • To boost flavor, add a pinch of red pepper flakes with the ginger and garlic.

Nutrition

Find it online: https://hungryhearld.com/cabbage-stir-fry-with-garlic-ginger-sauce/