Simple Cabbage Stir Fry

This easy 20-minute cabbage stir fry is the perfect side dish for Asian-style meals. The leftovers are just as good as the freshly made dish!

Course Side Dish

Cuisine Asian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 125kcal

Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sriracha, and cornstarch. Set aside.
3 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sriracha, 1 teaspoon cornstarch
Cut the cabbage into ¼-inch-thick slices.
1 medium green cabbage
Heat the oil in a large, deep skillet or a wok over medium-high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
1 tablespoon avocado oil, 1 tablespoon fresh garlic, 1 tablespoon fresh ginger root
Add the cabbage slices. Cook, stirring, for 2 more minutes. If the bottom of the skillet becomes too dry, add a splash of water.
Add the sauce and continue to stir-fry, mixing the sauce into the cabbage, for 2 more minutes.
Transfer the stir fry to a serving platter. Drizzle it with the sesame oil, sprinkle with sesame seeds and red pepper flakes, and serve.
1 tablespoon sesame oil, 1 teaspoon sesame seeds, Pinch red pepper flakes

Seasonings, especially salt, are guidelines. Adjust to taste.
Chinese cabbage is a good substitute for green cabbage and is, in fact, more authentic.
If you like spicy food, increase the sriracha to 2 teaspoons.
Shredded cabbage cooks quickly, and you don't want it overcooked. So make sure you cook it minimally and remove the pan from the heat as soon as the cabbage is tender.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. This is one of those dishes that tastes even better the next day when the flavors have had a chance to meld.