This Asian Cabbage Stir Fry is a vibrant, healthy, and flavorful dish featuring crisp cabbage, tender carrots, and fluffy scrambled eggs tossed in a savory Asian-style sauce.
Perfect as a quick side dish or a light main course with rice or noodles!
Why You’ll Love Asian Cabbage Stir Fry
Quick and Easy: Ready in just about 20 minutes.
Light yet Satisfying: Packed with veggies and protein.
Simple Ingredients: Pantry staples with big flavor.
Versatile: Enjoy as a side, main, or meal prep.
Healthy and Low-Carb: Naturally gluten-free if needed.
What You’ll Need (Ingredient Highlights)
Cabbage: Thinly sliced; the star of the dish.
Carrots: Adds color, sweetness, and crunch.
Light Soy Sauce: Salty, flavorful base.
Dark Soy Sauce: Deepens color and taste.
Oyster Sauce: Adds umami richness.
Garlic: Essential aromatic.
Oil: For stir-frying.
Optional:.
Chili Flakes: For a bit of heat.
Pro Tips Before You Start
Slice Evenly: Thin cabbage slices cook quickly and evenly.
Use High Heat: Stir fry quickly to preserve crunch.
Don’t Overcrowd the Pan: Cook in batches if necessary.
Season the Eggs: Lightly salt the eggs for better flavor.
Serve Immediately: Best enjoyed fresh and hot.
How to Make Asian Cabbage Stir Fry
Step 1: Prepare the Sauce
In a small bowl, mix together light soy sauce, dark soy sauce, oyster sauce, and sugar.
Set aside.
Step 2: Scramble the Eggs
Heat a little oil in a large skillet or wok over medium-high heat.
Lightly beat the eggs and scramble them until just set.
Remove and set aside.
Step 3: Stir Fry the Vegetables
In the same pan, add more oil and stir fry garlic until fragrant.
Add cabbage and carrots, tossing quickly over high heat for 3–5 minutes.
Step 4: Add Sauce and Eggs
Pour the sauce over the veggies. Toss to coat well.
Return scrambled eggs to the pan and gently mix everything together.
Step 5: Serve
Serve hot, garnished with green onions or chili flakes if desired.
What to Serve It With
Steamed jasmine rice
Fried rice
Rice noodles or soba noodles
Grilled chicken, beef, or tofu
Spring rolls
Variations / Substitutions
Add Protein: Stir fry with shrimp, chicken, or tofu.
Spicy Version: Add sriracha or chili garlic sauce.
Vegetarian Option: Use vegetarian oyster sauce.
Low-Sodium: Choose low-sodium soy sauce.
Add More Veggies: Try adding mushrooms, snap peas, or bell peppers.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Reheat: Quickly reheat in a hot pan or microwave.
Freezer: Not recommended, as cabbage may turn mushy.
FAQs
Can I use pre-shredded cabbage?
Yes, it’s a great time-saver!
What’s the best oil for stir fry?
Use a high smoke point oil like avocado or canola oil.
Can I skip the oyster sauce?
You can substitute with more soy sauce and a touch of sugar.
How do I keep the cabbage crisp?
Stir fry quickly on high heat and avoid overcooking.
Is this dish gluten-free?
Use gluten-free soy sauce and oyster sauce alternatives.
Final Thoughts
Asian Cabbage Stir Fry is an easy, versatile, and delicious way to enjoy a colorful plate full of veggies with a savory Asian twist.
Light, nutritious, and packed with flavor, it’s sure to become a favorite for quick lunches, dinners, or side dishes!
Full Recipe Card
Ingredients
4 cups cabbage, thinly sliced
1 large carrot, julienned
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 cloves garlic, minced
2 tablespoons oil (divided)
Instructions
Mix light soy sauce, dark soy sauce, oyster sauce, and sugar.
Heat 1 tablespoon oil and scramble the eggs. Remove and set aside.
Heat remaining oil. Stir fry garlic until fragrant.
Add cabbage and carrots. Stir fry 3–5 minutes.
Pour sauce over vegetables and toss well.
