Name: Asian Cabbage Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: ½ of green cabbage (about 1 pound), sliced thinly; 1 medium carrot, julienned or sliced thinly; 2 tablespoons onion, diced; 2 garlic cloves, minced; 3 medium eggs, beaten; 1 tablespoon light soy sauce; 2 teaspoons dark soy sauce; 2 teaspoons oyster sauce; 2 teaspoons white granulated sugar; Salt, to taste; 4 tablespoons olive oil, divided

Looking for a vibrant, quick meal that stuns with both flavor and color? Allow me to introduce you to Asian Cabbage Stir Fry—a delightful combination of crisp cabbage, tender eggs, and a medley of classic Asian seasonings, all tossed together in one pan. This dish is a staple in my kitchen because it balances comfort with a touch of excitement in every bite, bursting with texture and umami-rich depth. It comes together effortlessly, making it ideal for both busy weeknights and leisurely lunches. If you’ve never tried making stir fry with cabbage and eggs, you’re in for a refreshing surprise—each mouthful delivers a lovely contrast between soft scrambled egg, crunchy veg, and that irresistible stir fry aroma.

Asian Cabbage Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Asian Cabbage Stir Fry lies in its simplicity—every ingredient plays a vital role, whether adding crunch, a savory punch, or a pop of color. Here’s a look at what you’ll need, along with handy tips on why each star ingredient matters.

Eggs: These provide protein and a silky texture, creating satisfying, soft bites that soak up the flavors.
Green cabbage: Sliced thinly, cabbage brings a sweet, earthy crunch; choose a fresh, firm head for best results.
Carrot: Adds beautiful color and a subtle sweetness that balances the savory notes, plus bonus nutrition!
Onion: Diced onion forms the aromatic base, boosting depth and a gentle sweetness when sautéed.
Garlic: Freshly minced garlic is essential for a bold fragrance and that classic stir fry flair.
Light soy sauce: Brings salty savoriness and a lovely golden color; it’s the stir fry’s backbone.
Dark soy sauce: Just a touch deepens the color, lending the dish a subtle, molasses-like richness.
Oyster sauce: Delivers that hit of umami with a slightly sweet, oceanic undertone—absolutely key!
White granulated sugar: Balances the savory and salty elements, rounding out the overall taste.
Olive oil: Used in stages for sautéing each component; it creates a gorgeous shine and brings all the flavors together.
Salt: Essential for dialing in the seasoning to your liking—taste as you go!

How to Make Asian Cabbage Stir Fry

Step 1: Scramble the Eggs

Start by heating 1 tablespoon of olive oil in your favorite large skillet over medium heat. Pour in the beaten eggs and gently stir, making sure to break them into fluffy, golden curds. The key here is patience—don’t overcook them! Once they’re set, transfer the eggs to a plate so they stay tender while you move on to the veggies.

Step 2: Sauté Aromatics

Return the skillet to the heat and add another tablespoon of olive oil. Toss in the diced onion and minced garlic; sauté for about one minute, just until everything is irresistibly fragrant. This quick step lays the foundation for the rest of the flavors in your Asian Cabbage Stir Fry.

Step 3: Add the Veggies

Next up, add the final two tablespoons of olive oil, then toss in your sliced cabbage and julienned carrot. Give a quick stir to coat everything in that sizzling oil, pop on a lid, and let the vegetables steam together for 3–4 minutes—they should become slightly tender, yet keep a bit of their crunch. Peek occasionally and stir to prevent sticking.

Step 4: Build the Flavor

Time to bring in the magic! Drizzle in the light soy sauce, dark soy sauce, and oyster sauce, then sprinkle over the sugar. Mix everything together thoroughly so the veggies are evenly coated in that rich, glossy sauce. Cook for another 1–2 minutes, then taste and add a little salt, if needed.

Step 5: Finish and Serve

Gently fold the scrambled eggs back into the skillet, tossing to distribute them throughout the vegetables. Serve your Asian Cabbage Stir Fry piping hot—whether on its own, or over rice or noodles for a heartier meal. You did it!

How to Serve Asian Cabbage Stir Fry

Garnishes

A touch of clever garnishing takes Asian Cabbage Stir Fry from homey to downright dazzling. I love a sprinkle of toasted sesame seeds for nutty flair, a handful of sliced green onions for color and zing, or even a drizzle of chili oil if I’m craving a little heat. Finish with freshly cracked black pepper or chopped cilantro for added freshness.

Side Dishes

Pair your stir fry with fragrant jasmine or steamed white rice, or toss it over noodles for a filling feast. For an even more vibrant spread, serve it with simple dumplings, crispy spring rolls, or a refreshing cucumber salad—each one complements the cabbage’s crisp bite perfectly.

Creative Ways to Present

Show off your Asian Cabbage Stir Fry by serving it in a large, shallow bowl for easy sharing, or pile it high in lettuce cups for a playful, hand-held option. If you’re feeling bold, add extra protein like cooked shrimp or tofu for a mix-and-match stir fry experience. It’s also fantastic alongside a bigger buffet of favorite Asian-inspired dishes at your next gathering!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully, making Asian Cabbage Stir Fry an excellent meal prep candidate. Let everything cool before transferring to an airtight container. Store in the refrigerator for up to 3 days—it holds onto flavor and texture, ready for easy lunches or speedy dinners.

Freezing

While you technically can freeze leftovers, cabbage tends to soften after thawing. If you don’t mind a slightly tender-crisp veggie, go ahead—let your stir fry cool thoroughly, freeze in single portions, and enjoy within a month. Defrost overnight in the fridge for the best results.

Reheating

To restore that “just-cooked” taste, reheat Asian Cabbage Stir Fry in a skillet over medium heat, stirring often until fully warmed. You can also pop a portion in the microwave for a quick fix, though the stovetop brings back the gloss and texture best.

FAQs

Does this recipe work with other types of cabbage?

Absolutely! Napa cabbage, savoy cabbage, or purple cabbage all work well in Asian Cabbage Stir Fry. Each brings a slightly different texture and color—experiment to find your favorite version!

Can I make this dish vegan?

Yes! Just skip the eggs or swap them for scrambled tofu, and use a vegan oyster sauce (or extra soy sauce with mushroom flavor) to keep it 100% plant-based.

How do I prevent soggy stir fry?

The trick is to cook the veggies just until they’re barely tender and still retain their crunch—and avoid overcrowding your skillet. High heat, quick cooking, and working in batches if needed all help you achieve that perfect stir fry texture.

What protein can I add if I want something extra hearty?

Cooked chicken, thinly sliced steak, shrimp, or crispy tofu are all fantastic additions. Simply cook your chosen protein separately and toss it in during the final step with the eggs.

Is this dish spicy?

Not as written, but you can easily spice things up! Add sliced chili, a pinch of red pepper flakes, or a drizzle of sriracha to bring as much heat to your Asian Cabbage Stir Fry as your palate desires.

Final Thoughts

Whether you’re new to the stir fry game or a seasoned enthusiast, Asian Cabbage Stir Fry deserves a spot in your regular rotation. It’s fast, unfussy, and endlessly adaptable—a comforting, tasty classic you’ll reach for again and again. Give it a try, and don’t be surprised if it turns into your go-to weeknight favorite!