Save A quick vegetable stir-fry featuring tender cabbage, sweet peas, and savory garlic-soy flavors, making it an easy side or light main for weeknight dinners.
The first time I made this cabbage stir-fry, I was surprised by how much my family loved the combination of crispy cabbage and pops of sweet peas. It quickly became a staple when we wanted something nutritious but fast.
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
- Fresh 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
- Freshly ground black pepper: ¼ teaspoon
- Vegetable oil: 2 tablespoons (e.g., canola, sunflower)
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Instructions
- Prepare Sauce:
- Whisk together soy sauce, sesame oil, rice vinegar, sugar, and black pepper in a small bowl. Set aside.
- Heat Oil:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook Aromatics:
- Add minced garlic (and ginger, if using) and stir-fry for 30 seconds until fragrant.
- Add Cabbage:
- Add sliced cabbage. Stir-fry for 3 to 4 minutes until beginning to wilt but still crisp.
- Add Peas:
- Add frozen peas and stir-fry for another 2 to 3 minutes until peas are heated and cabbage is tender-crisp.
- Add Sauce:
- Pour sauce over vegetables and toss well to coat. Cook another minute.
- Finish & Serve:
- Remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with scallions if desired.
Save This recipe is often requested at our family dinners, especially when we want a dish everyone can enjoy. Even picky eaters ask for seconds, and it pairs beautifully with simple steamed rice.
Serving Suggestions
Try serving this stir-fry over steamed rice, as a side for tofu or grilled chicken, or piled into lettuce wraps for a light lunch.
Ingredient Swaps & Add-Ins
Swap green cabbage for Napa cabbage, add shredded carrots for extra color, or toss in a pinch of chili flakes for a little heat.
Nutritional Information
Each serving contains about 105 calories, 6 g fat, 12 g carbohydrates, and 4 g protein per serving.
Save Enjoy this easy stir-fry as a colorful, delicious way to get more veggies into your week. All it takes is one pan and simple ingredients.
Recipe FAQs
- → What is the best cabbage type to use?
Green cabbage works well for stir-frying due to its firm texture and mild flavor. Napa cabbage can be a softer alternative.
- → Can I use fresh peas instead of frozen?
Fresh peas can be used; add them towards the end of cooking to keep their brightness and texture.
- → How do I make this dish gluten-free?
Use tamari or a certified gluten-free soy sauce to avoid gluten contamination.
- → What cooking oil is best for stir-frying?
Vegetable oils with a high smoke point, like canola or sunflower oil, are ideal for quick stir-frying.
- → Can I add heat to this dish?
Yes, adding chili flakes or chili oil during cooking adds a pleasant spicy kick.
