--- title: "Soy sesame cabbage stir-fry" description: "A quick cabbage stir-fry with crisp edges, garlic, and a light soy-vinegar finish. Includes a simple overcrowding fix." url: "https://www.riceandsizzle.com/recipes/wok-cabbage-stir-fry/" language: en --- Canonical page: https://www.riceandsizzle.com/recipes/wok-cabbage-stir-fry/ Wok recipes # 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. By [Rice & Sizzle](https://www.riceandsizzle.com/about/) · September 18, 2026 Recipe draft · Not yet kitchen-tested. [How we develop recipes](https://www.riceandsizzle.com/editorial-policy/). ## Soy sesame cabbage stir-fry Prep: 10 min Cook / rest: 8 min Total: 18 min Serves: 2 ### Ingredients - 400 g green cabbage, core removed and cut into 2 cm ribbons - 1 tablespoon neutral oil - 2 garlic cloves, sliced - 2 teaspoons reduced-sodium soy sauce - 1 teaspoon rice vinegar - ½ teaspoon sugar - ½ teaspoon toasted sesame oil - 1 teaspoon sesame seeds, optional ![Green cabbage ribbons, sliced garlic, neutral oil, soy sauce, rice vinegar, sugar, sesame oil and sesame seeds arranged in separate dishes — illustration](https://www.riceandsizzle.com/images/wok-cabbage-stir-fry-ingredients.webp) Green cabbage ribbons, sliced garlic, neutral oil, soy sauce, rice vinegar, sugar, sesame oil and sesame seeds. Ingredient illustration; use the quantities listed above. Use the listed quantities. Spoon measurements are standard measuring spoons. ### Method 1. Wash cabbage if needed and dry it well. Mix soy sauce, rice vinegar, and sugar in a small bowl. 2. Heat a flat-bottom wok or wide skillet over medium-high heat and add neutral oil. Add garlic and stir for 15 seconds. 3. 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. 4. 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. 5. Add the sauce and toss for 30–60 seconds. Turn off the heat, finish with sesame oil and optional seeds, and serve. ## Equipment that helps A flat-bottom wok or wide skillet and a heat-safe spatula. Choose a pan that sits securely on your stove and gives the cabbage room to shrink. For an induction hob, the [YOSUKATA 13.5-inch induction-compatible wok](https://www.amazon.com/dp/B08HMXMG2H?tag=aeomantis-20) Sponsored lists induction compatibility. Check its base against your hob’s minimum pan diameter; a wide compatible skillet is another option. [Check what makes a wok induction-compatible](https://www.riceandsizzle.com/guides/best-wok-for-induction-cooktop/). ![Stir-fried cabbage ribbons with garlic and sesame seeds — illustration](https://www.riceandsizzle.com/images/wok-cabbage-stir-fry.webp) Serving illustration. ## 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. ## 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](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety). ## More wok recipes [![Bok choy with ginger, garlic and a light soy dressing — illustration](https://www.riceandsizzle.com/images/bok-choy.webp)](https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/) Wok · 15 min ### [Bok choy stir fry with ginger and garlic](https://www.riceandsizzle.com/recipes/ginger-garlic-bok-choy/) A 15-minute bok choy stir-fry with crisp stems, wilted leaves, ginger, and garlic. A simple side for rice and noodles. 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