Save A quick, vibrant vegetable stir-fry with tender cabbage, sweet peas, and savory garlic-soy flavor—perfect as a side or light main.
I first created this stir-fry as a way to use up leftover cabbage, and it quickly became a staple for busy weeknights. Its balance of flavor and simplicity always earns rave reviews at our table.
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
- 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
- Black pepper: ¼ teaspoon, freshly ground
- Vegetable oil: 2 tablespoons (e.g., canola, sunflower)
Instructions
- Mix the sauce:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat oil:
- 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 3–4 minutes until it starts to wilt but remains crisp.
- Add peas:
- Add the frozen peas and continue to stir-fry for another 2–3 minutes until peas are heated through and cabbage is tender-crisp.
- Add sauce:
- Pour the sauce over the vegetables and toss well to coat. Cook for another minute.
- Finish and serve:
- Remove from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with sliced scallions if desired.
Save This cabbage stir-fry always brings my family together for simple, comforting meals. It's one of those dishes that disappears fast at gatherings.
Serving Ideas
Serve over steamed rice, as a filling for wraps, or alongside grilled tofu or chicken for a complete meal.
Ingredient Swaps
Try Napa cabbage instead of green cabbage, or add shredded carrots for color and crunch.
Nutrition
Each serving contains approximately 105 calories, 6 g fat, 12 g carbohydrates, and 4 g protein.
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Enjoy the vibrant flavors and versatility of this cabbage stir-fry—perfect for busy nights or easy meal prep.
Recipe Guide
- → What type of cabbage works best?
Green cabbage with a firm texture and tight leaves performs well, but Napa cabbage can be a softer alternative.
- → Can I substitute frozen peas with fresh ones?
Yes, fresh peas add a pop of sweetness and can be added slightly earlier to ensure tenderness.
- → How do I prevent cabbage from becoming soggy?
Stir-fry quickly over high heat to keep cabbage crisp-tender without releasing too much water.
- → What oil is best for stir-frying?
Vegetable oil such as canola or sunflower with a high smoke point is ideal to maintain flavor and heat stability.
- → Can I add spice to this dish?
Yes, incorporating chili flakes or a drizzle of chili oil adds a pleasant heat without overpowering flavors.
- → Is this suitable for gluten-free diets?
Using tamari or certified gluten-free soy sauce keeps the dish gluten-free while preserving its savory taste.