Soy sesame cabbage stir-fry
Dry the cabbage, cut it into broad ribbons, and fry in a wide pan with garlic. Add the soy-vinegar sauce near the end. Tender-crisp cabbage takes about 8 minutes at the stove.
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Soy sesame cabbage stir-fry
- Prep
- 10 min
- Cook / rest
- 8 min
- Total
- 18 min
- Serves
- 2
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Wash cabbage if needed and dry it well. Mix soy sauce, rice vinegar, and sugar in a small bowl.
- Heat a flat-bottom wok or wide skillet over medium-high heat and add neutral oil. Add garlic and stir for 15 seconds.
- Add half the cabbage and spread it across the pan. Let it cook for 1 minute, then toss and add the remaining cabbage as the first batch shrinks.
- Cook for 4–5 minutes, turning periodically, until the thickest pieces are tender-crisp. If the pan becomes dry before the stems soften, add a tablespoon of water.
- Add the sauce and toss for 30–60 seconds. Turn off the heat, finish with sesame oil and optional seeds, and serve.
Cooking notes & substitutions
Cabbage becomes sweet when its cut edges spend a little time against a hot pan. Slice it into broad ribbons rather than very fine shreds, and resist constant stirring at the start. This is an inexpensive side for rice bowls and a useful way to use half a cabbage.
Sauce timing
Add the sauce late. Early liquid encourages the cabbage to steam instead of developing browned edges.
Napa cabbage
Its leaves are softer and more watery. Separate thick stems from leaves and add the leaves near the end.
Make it spicy
Add a pinch of chili flakes with the garlic, or serve chili crisp on the side.
Equipment for this recipe
How to choose a wok for your home stove
A flat-bottom wok or wide skillet and a heat-safe spatula.
Best wok for induction cooktop cooking: compatibility first
Questions before you cook
Why is the cabbage soggy?
Usually the pan is crowded or the cabbage is wet. Dry it, cook in batches, and add the sauce near the end.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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