Looking for a quick, healthy, and flavor-packed dinner option? This Spicy Cabbage Stir-Fry has become my go-to weeknight recipe when I need something delicious on the table in under 30 minutes. What I love most about this dish is how it transforms humble cabbage into a mouthwatering meal that’s both budget-friendly and packed with nutrients.
Ingredients
- 1 medium head of cabbage, chopped into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2-3 Thai chilies, sliced (adjust to taste)
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Green onions for garnish
Instructions
- Start by heating your wok or large skillet over medium-high heat. Once hot, add vegetable oil.
- Add minced garlic, ginger, and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Toss in the carrots and bell peppers. Cook for 2-3 minutes until they start to soften.
- Add the chopped cabbage in batches, stirring frequently. Don’t worry if it seems like too much – it will cook down significantly.
- Once all cabbage is added, pour in soy sauce and rice vinegar. Keep stir-frying for 5-7 minutes until the cabbage is crisp-tender.
- Remove from heat, drizzle with sesame oil, and garnish with green onions.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6 as a side dish, 2-3 as a main course
Recipe Notes
Here are some key tips to make your Spicy Cabbage Stir-Fry perfect every time:
- Don’t overcrowd your pan – if needed, cook in batches to ensure proper caramelization.
- Keep the cabbage pieces relatively uniform in size for even cooking.
- For protein, add tofu, shrimp, or sliced chicken before the vegetables.
- Make sure your pan is really hot before starting – this ensures proper stir-frying rather than steaming.
- Store leftovers in an airtight container for up to 3 days. The flavors actually improve overnight!
- For a gluten-free version, simply swap regular soy sauce with tamari.
This stir-fry works great as a side dish or can be served over rice or noodles for a complete meal. Feel free to adjust the spice level to your preference by adding more or fewer chilies. The key is getting that perfect balance of heat, savory flavors, and crisp-tender vegetables.
Spicy Cabbage Stir-Fry
Ingredients
- 1 medium head of cabbage chopped into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2-3 Thai chilies sliced (adjust to taste)
- 2 carrots julienned
- 1 red bell pepper sliced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Green onions for garnish
Instructions
- Start by heating your wok or large skillet over medium-high heat. Once hot, add vegetable oil.
- Add minced garlic, ginger, and Thai chilies. Stir-fry for 30 seconds until fragrant.
- Toss in the carrots and bell peppers. Cook for 2-3 minutes until they start to soften.
- Add the chopped cabbage in batches, stirring frequently. Don't worry if it seems like too much – it will cook down significantly.
- Once all cabbage is added, pour in soy sauce and rice vinegar. Keep stir-frying for 5-7 minutes until the cabbage is crisp-tender.
- Remove from heat, drizzle with sesame oil, and garnish with green onions.