Save A quick, vibrant vegetable stir-fry with tender cabbage, sweet peas, and savory garlic-soy flavor, perfect as a side or light main.
This recipe has become my go-to option when I crave something fresh and comforting on busy evenings. The simple combination of cabbage and peas always impresses with minimal effort.
Ingredients
- Green cabbage: 1 medium head (about 700 g), core removed, thinly sliced
- Frozen green peas: 1 cup (150 g)
- Scallions, sliced: Optional for garnish
- Garlic, minced: 3 cloves
- Fresh ginger, grated: 1 tablespoon, optional
- Soy sauce (or tamari): 2 tablespoons
- Toasted sesame oil: 1 tablespoon
- Rice vinegar: 1 teaspoon
- Sugar or maple syrup: 1 teaspoon
- Freshly ground black pepper: ¼ teaspoon
- Vegetable oil: 2 tablespoons (e.g. canola, sunflower)
Instructions
- Make 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.
- Sauté aromatics:
- Add minced garlic (and ginger, if using) and stir-fry for 30 seconds until fragrant.
- Add cabbage:
- Add sliced cabbage and stir-fry for 3 to 4 minutes until it starts to wilt but remains crisp.
- Add peas:
- Add frozen peas and stir-fry for another 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
- Finish with sauce:
- Pour the sauce over vegetables and toss to coat. Cook for another minute.
- Serve:
- Remove from heat, taste and adjust seasoning if needed. Serve hot, garnished with sliced scallions if desired.
Save 
Save Cabbage stir-fry has always been a family favorite, especially when served alongside rice on cozy weekends. We love adding extra scallions on top for brightness.
Serving Suggestions
Try this stir-fry over steamed rice or pair with grilled tofu for a satisfying meal. It also works great as a vibrant side dish for any Asian-inspired dinner.
Variation Ideas
For a twist, swap green cabbage for Napa cabbage or include shredded carrots for more color. A pinch of chili flakes or drizzle of chili oil brings subtle heat.
Nutrition Information
Each serving contains approximately 105 calories, 6 g fat, 12 g carbohydrates, and 4 g protein.
Save 
Save Enjoy this cabbage stir-fry fresh from the pan for best texture. Leftovers keep well and make a delicious lunch the next day.
Recipe Help & FAQs
- → How do I keep the cabbage crisp during cooking?
Stir-fry cabbage over medium-high heat for only a few minutes until it starts to wilt but remains firm to maintain a pleasant crunchy texture.
- → Can I substitute frozen peas with fresh ones?
Yes, fresh peas can be used; simply add them a bit earlier as they may take slightly longer to cook than frozen.
- → What oil works best for this stir-fry?
Vegetable oils with a high smoke point like canola or sunflower oil are ideal to prevent burning and allow quick cooking.
- → Is it possible to adjust the flavor profile?
Adding chili flakes or chili oil can introduce a spicy kick, while maple syrup or sugar balances the soy’s saltiness nicely.
- → Can I add protein to this dish?
Grilled tofu, chicken, or other proteins complement the vegetables well when served alongside or mixed in.