This quick stir fry is bright, healthy, and ready in about 20 minutes. It fits busy nights when you want a warm meal fast. For more ideas on quick meals you can pair with this, see these last-minute dinner recipes to plan a full evening menu.
Why make this recipe
- It cooks very fast and uses simple, cheap ingredients.
- It is full of crunchy vegetables and bold Asian flavors.
- It works as a main with rice or as a side to other dishes.
- You can change vegetables to use what you have on hand.
How to make 20 Minute Asian Cabbage Stir Fry for Quick Dinner Joy
Follow these steps in order and keep the heat medium-high. Stir often so the vegetables stay crisp and do not burn.
Ingredients :
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Directions :
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the shredded cabbage, julienned carrots, and sliced red bell pepper to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using).
- Pour the sauce over the stir-fried vegetables and toss to coat evenly. Cook for another 2 minutes to heat through.
- Remove from heat and stir in the chopped green onions.
- Serve hot, garnished with sesame seeds.
How to serve 20 Minute Asian Cabbage Stir Fry for Quick Dinner Joy
- Serve over steamed rice, quinoa, or noodles.
- Add a fried or poached egg on top for extra protein.
- Offer soy sauce or extra rice vinegar at the table for guests who want more flavor.
How to store 20 Minute Asian Cabbage Stir Fry for Quick Dinner Joy
- Cool to room temperature before storing.
- Keep in an airtight container in the fridge for 3–4 days.
- Reheat in a skillet over medium heat, adding a splash of water if it seems dry.
- You can freeze, but texture of some vegetables may change. Use freezer-safe containers and eat within 1 month.
Tips to make 20 Minute Asian Cabbage Stir Fry for Quick Dinner Joy
- Cut all vegetables before you start to keep the cooking smooth and fast.
- Use a very hot pan so the vegetables sear and keep crispness.
- Taste the sauce and adjust soy sauce or vinegar to your liking.
- If you like more heat, add extra red pepper flakes or a dash of chili oil.
- For other quick meal pairings, try this simple 2-ingredient bagels in just 30 minutes as an easy side or snack idea.
Variation
- Add sliced mushrooms, snap peas, or bok choy for variety.
- Stir in cooked shrimp, tofu, or thinly sliced chicken for more protein.
- Swap soy sauce for tamari to make it gluten-free (if using gluten-free tamari).
FAQs
Q: Can I use pre-shredded cabbage?
A: Yes. Pre-shredded cabbage saves time. Drain any excess moisture before cooking.
Q: Is sesame oil necessary?
A: Sesame oil adds a nutty flavor. You can skip it, but the taste will be less authentic.
Q: How do I make it spicier?
A: Add more red pepper flakes, a pinch of cayenne, or a splash of Sriracha.
Q: Can I make this ahead for meal prep?
A: You can cook and store in the fridge for 3–4 days. Reheat before serving. Texture is best when fresh.
Conclusion
This stir fry is a fast, tasty dinner option that fits busy nights and simple kitchens. For another quick stir-fry idea with savory Asian flavors, check this savory ground turkey stir fry recipe. If you want more 20-minute dinner inspiration to rotate through the week, visit this collection of 20 minute dinner recipes.
20 Minute Asian Cabbage Stir Fry
Ingredients
Main ingredients
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 medium red bell pepper, thinly sliced
- 3 tablespoons soy sauce Use gluten-free tamari for a gluten-free option.
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil Optional, for a nuttier flavor.
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes Optional, for added spice.
- to taste sesame seeds for garnish
Instructions
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the shredded cabbage, julienned carrots, and sliced red bell pepper to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using).
- Pour the sauce over the stir-fried vegetables and toss to coat evenly. Cook for another 2 minutes to heat through.
- Remove from heat and stir in the chopped green onions.
- Serve hot, garnished with sesame seeds.