Pin A quick, vibrant vegetable stir-fry with tender cabbage, sweet peas, and savory garlic-soy flavor is perfect as a side or a light main. This colorful dish comes together in just 20 minutes, making it an ideal solution for busy nights when you crave something fresh and flavorful.
I first made this stir-fry on a weeknight when the fridge was a little bare, and it quickly became a go-to for easy dinners. The combination of crisp cabbage and sweet peas with a punchy garlic-soy sauce always hits the spot—plus, it works as a main or side with rice!
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: 1/4 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. Stir-fry for 3 to 4 minutes until it starts to wilt but remains crisp.
- Add peas:
- Add frozen peas and continue to stir-fry for another 2 to 3 minutes until peas are heated through and cabbage is tender-crisp.
- Toss with sauce:
- Pour the sauce over the vegetables and toss well to coat. Cook for another minute.
- Finish:
- Remove from heat. Taste and adjust seasoning if necessary. Serve hot, garnished with sliced scallions if desired.
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This recipe gets requested most Sunday evenings in our home—even the little ones love the sweetness from peas mixed with umami soy flavor. It's a meal everyone can enjoy together with some steamed rice or simply on its own.
Serving Suggestions
Serve this stir-fry as a vibrant side dish with your favorite mains or enjoy it as a light meal with steamed rice. It's also delicious paired with grilled tofu or chicken for extra protein.
Ingredient Swaps & Additions
Try swapping green cabbage for Napa cabbage or add shredded carrots for color and sweetness. A pinch of chili flakes or drizzle of chili oil gives this dish a satisfying kick.
Nutrition Information
Per serving: Calories 105, Total Fat 6 g, Carbohydrates 12 g, Protein 4 g. For a lighter option, use less oil and add more vegetables.
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Pin Enjoy this stir-fry steaming hot from the skillet—it's fast, flavorful, and perfect for busy nights!
Recipe Questions & Answers
- → What type of cabbage works best for this stir-fry?
Green cabbage with a firm head and crisp leaves offers the ideal texture and flavor, but Napa cabbage is a good alternative for a softer bite.
- → Can I substitute frozen peas with fresh ones?
Yes, fresh peas can be used. Just blanch them briefly or add them a bit earlier during cooking to ensure tenderness.
- → How can I make this dish gluten-free?
Use tamari or certified gluten-free soy sauce instead of regular soy sauce to maintain the same savory flavor without gluten.
- → What is the best oil to use for stir-frying here?
Neutral oils with high smoke points, like canola or sunflower oil, work best to achieve a quick, even cook without overpowering the flavors.
- → Can I add heat to this dish?
Absolutely. A pinch of chili flakes or a drizzle of chili oil added while cooking will introduce a pleasant spicy kick.
- → What dishes pair well with this stir-fry?
It complements steamed rice perfectly and pairs well with grilled tofu, chicken, or other protein options for a balanced meal.