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Cabbage Stir-Fry (10-Minute Recipe)

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • Stir-Fry:
  • 1 small head green cabbage 2 lbs, shredded
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • ¼ teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • Garnish:
  • Sesame seeds
  • Sliced green onions
  • Fresh cilantro optional

Instructions
 

  • Remove outer cabbage leaves. Cut into quarters. Remove core.
  • Slice cabbage into thin shreds.
  • Mince garlic and ginger.
  • Heat vegetable oil in wok or skillet over high heat.
  • Add garlic and ginger. Stir-fry 30 seconds until fragrant.
  • Add cabbage. Toss to coat with oil.
  • Stir-fry 3 to 4 minutes, tossing frequently, until tender-crisp.
  • Add soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
  • Toss together. Cook 1 more minute until sauce coats cabbage.
  • Taste. Add salt and pepper if needed.
  • Remove from heat. Transfer to serving dish.
  • Garnish with sesame seeds, green onions, and cilantro.
  • Serve hot as side or over rice as main.

Notes

  • Use high heat for best stir-fry texture
  • Cut cabbage thin for faster cooking
  • Do not overcook — tender-crisp is perfect
  • Have everything ready before starting
  • Add sauce at end to keep cabbage crisp
  • Serve immediately — cabbage releases water as it sits
  • Use large pan to prevent crowding
  • Pre-shredded cabbage saves time
  • Store leftovers up to 3 days
  • Reheat in pan over high heat for best texture