Easy Vegetable Stir Fry with Cabbage

I’ve always loved how a simple stir fry can turn random vegetables from my fridge into something really good. It’s the kind of dinner I make when I’m not sure what else to cook, or when I need to use up the produce before it goes bad. And cabbage? It’s become my go-to veggie for stir fries lately.

My kids used to wrinkle their noses at cabbage, but once I started adding it to our stir fries, they actually started asking for seconds. That’s a win in my book! The best part is that it’s quick and budget-friendly – perfect for those busy weeknights when I’m juggling after-school activities and work deadlines.

Looking for an easy way to get more vegetables on the table? This stir fry has your back. It’s simple enough for beginners but still tastes like you know what you’re doing in the kitchen. Plus, it’s one of those flexible recipes where you can swap ingredients based on what you have on hand.

What Kind of Cabbage Should I Use?

Regular green cabbage is your best bet for this stir fry, though Napa cabbage would work nicely too. Green cabbage holds up well to high-heat cooking and won’t release too much water, which helps keep your stir fry from getting soggy. When shopping, look for heads that feel heavy for their size and have crisp, fresh-looking leaves without any brown spots or wilting. Before using, make sure to remove the tough outer leaves and core, then give it a good chop or shred – you don’t want pieces that are too big or too small, about 1-inch pieces are perfect for stir-frying.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Chicken breast: You can easily swap chicken for tofu, shrimp, thinly sliced beef, or pork. For a vegetarian version, try using mushrooms or chickpeas instead.
• Olive oil: Any neutral cooking oil works here – try vegetable oil, avocado oil, or peanut oil, which is commonly used in Asian cooking.
• Fresh ginger: While fresh is best, ground ginger works in a pinch. You can also use ginger paste from a tube – about 2 tablespoons will do.
• Coconut aminos: Regular soy sauce or tamari are perfect substitutes. If using regular soy sauce, you might want to use a bit less since it’s saltier than coconut aminos.
• Honey: Brown sugar, maple syrup, or agave nectar can replace honey. Start with 1½ tablespoons since these alternatives tend to be sweeter.
• Cabbage: Any type of cabbage works – napa, green, or purple. You could even use bok choy or brussels sprouts, just adjust cooking time as needed.
• Bell pepper: Feel free to use any color bell pepper, or swap with snap peas, broccoli, or sliced celery for that nice crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stir fry is overcrowding your pan, which leads to steamed rather than crispy vegetables – work in batches if needed and keep your heat high to maintain that perfect wok-style sear. Another common mistake is adding all vegetables at once; instead, start with harder vegetables like carrots, then add cabbage and peppers, finishing with your already-cooked chicken to prevent it from drying out. To keep your vegetables crisp and colorful, avoid cooking them for too long – they should still have a slight crunch when you take them off the heat, as they’ll continue cooking from residual heat. For the best flavor development, make sure to let your pan get hot enough before adding ingredients (you should see a slight smoke), and don’t forget to pat your chicken pieces dry before cooking to achieve that golden-brown exterior.

What to Serve With Vegetable Stir Fry?

Since this stir fry already has protein and lots of veggies, you’ll want to focus on some good carbs to round out your meal. Steamed jasmine rice is my go-to choice, but brown rice works great too if you’re looking for something with more fiber. For a lower-carb option, cauliflower rice fits perfectly with the Asian flavors in this dish. You could also serve it over some cooked noodles – I like using rice noodles or lo mein, which are perfect for soaking up all that tasty sauce. Don’t forget to keep some extra coconut aminos or soy sauce on the table for anyone who wants an extra punch of flavor!

Storage Instructions

Keep Fresh: This veggie stir fry stays good in the fridge for 3-4 days when stored in an airtight container. The flavors actually get better after a day as everything marinates together! It’s perfect for meal prep and makes great leftovers for lunch.

Freeze: While you can freeze this stir fry, the cabbage and vegetables might become a bit softer when thawed. If you decide to freeze it, store it in a freezer-safe container for up to 2 months. Just know the texture won’t be quite as crisp as when it’s fresh.

Reheat: To warm up your leftovers, just pop them in the microwave for 1-2 minutes, stirring halfway through. For better texture, reheat in a skillet over medium heat for about 3-4 minutes – this helps keep the veggies from getting too soft. Add a splash of coconut aminos if it seems a bit dry.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

• 1 pound boneless chicken breast, skin removed (cut into 1-inch pieces)
• 1 teaspoon sea salt (use half now, half later)
• 1/2 teaspoon black pepper (use half now, half later)
• 2 tablespoons olive oil (split use)
• 6 garlic cloves (finely chopped)
• 2 tablespoons fresh ginger (finely chopped, or use 1/2 teaspoon ground ginger)
• 1/2 large onion (chopped)
• 1 large bell pepper (chopped)
• 1 medium cabbage head (chopped or roughly shredded, about 8-10 cups)
• 2 medium carrots (grated)
• 1/4 cup coconut aminos (or light soy sauce)
• 2 tablespoons honey
• 2 teaspoons toasted sesame oil
• 1/4 cup green onions (sliced thinly)
• 1 tablespoon sesame seeds (if desired)

Step 1: Prepare and Season the Chicken

Pat the chicken pieces dry with paper towels to remove excess moisture.

In a large bowl or on a cutting board, season the chicken evenly with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper, ensuring that the seasoning is well-distributed over all pieces.

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large cast iron skillet with tall sides, a Dutch oven, or a wok over medium-high heat.

Add the seasoned chicken pieces to the hot oil.

Sear them for 4-6 minutes, stirring occasionally to promote even browning but not so frequently that the chicken doesn’t brown.

Once the chicken is just golden brown and cooked through, transfer it to a plate and cover it to keep warm.

Step 3: Sauté Garlic and Ginger

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan.

Add the garlic and fresh ginger if you are using them.

Sauté for 1-2 minutes until they become fragrant, taking care not to let the garlic burn.

Step 4: Cook Onions and Peppers

Add the onions and bell peppers to the pan.

Cook them for about 5-7 minutes until the onions become translucent and start to brown slightly and the bell peppers soften.

Stir occasionally to prevent sticking and promote even cooking.

Step 5: Stir-Fry Vegetables and Sauce

If you are using the optional honey, whisk it together with the coconut aminos in a small bowl.

Increase the heat to medium-high and add the shredded cabbage, carrots, and the coconut aminos mixture (or just coconut aminos if not using honey).

Season with ground ginger if fresh was not used in step 3, and the remaining salt and pepper.

Stir fry the mixture for 3-5 minutes, allowing the cabbage to become tender and any excess liquid to simmer away.

If necessary, increase the heat to high to help evaporate the excess liquid.

Step 6: Combine and Finish

Add the cooked chicken back to the pan with the vegetables.

If the chicken has cooled down, cook for an additional 1-2 minutes until it is warmed through.

Remove the pan from heat and stir in the toasted sesame oil if using.

Garnish with green onions and sesame seeds for an extra touch of flavor and presentation if desired.

Serve hot.