I created a fresh, healthy, and ready-in-minutes Asian Vegetables recipe built around one unexpected pantry staple.

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I always keep a head of Napa cabbage in the fridge, and this Quick And Healthy Asian Cabbage Stir Fry is the reason why. Fresh, healthy, and ready in minutes.

The crunch of Napa cabbage and the bright bite of scallions make it taste like the fussiest restaurant dish but without the fuss. It’s surprising how little you need to feel satisfied, and that little twist that changes everything had me making it again and again.

I like that it’s quick for weeknights, but still feels special. Try it when you want a punch of flavor and lightness.

Asian Vegetables

Ingredients

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Napa cabbage: crunchy, low calorie, high in fiber and vitamin C, keeps dish light.
Carrots: sweet, crunchy, beta-carotene for eyesight, add color and gentle sweetness.
Scallions: fresh oniony punch, low calories, add brightness and aromatic lift.
Garlic: pungent provides flavor and immune boosting compounds, a little goes far.
ginger: warm, slightly spicy, aids digestion and adds zing to balance soy.
Soy sauce: salty umami adds savory depth and sodium use low sodium to control salt.
Sesame oil: toasty aroma used sparingly for finish, packs big flavor.
Tofu or chicken: tofu gives plant protein, chicken gives lean animal protein your pick.

Ingredient Quantities

1 medium Napa cabbage (about 1 lb / 450 g) thinly sliced

2 medium carrots peeled and julienned

4 scallions white and green parts sliced

2 cloves garlic minced

1 tbsp fresh ginger minced

2 tbsp neutral oil (vegetable or canola)

2 tbsp low sodium soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp honey or light brown sugar

1/4 to 1/2 tsp red pepper flakes (optional)

2 tbsp water or low sodium vegetable broth

1 tbsp toasted sesame seeds

Salt and black pepper to taste

optional protein 8 oz firm tofu cubed or 8 oz thinly sliced chicken breast

How to Make this

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1. Prep everything: thinly slice the Napa cabbage, julienne the carrots, slice the scallions (keep whites and greens separate), mince the garlic and ginger, and cube the tofu or thinly slice the chicken; pat tofu dry so it fries better.

2. If using tofu, season cubes with a pinch of salt and pepper and pan fry in 1 tbsp neutral oil over medium-high until golden on most sides, set aside. If using chicken, season with salt and pepper and cook in 1 tbsp oil until just cooked through, remove and set aside.

3. Mix the sauce in a small bowl: 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey or light brown sugar, 1/4 to 1/2 tsp red pepper flakes if you like heat, and 2 tbsp water or low sodium vegetable broth; stir to combine.

4. Toast the sesame seeds in a dry small pan over medium heat for 1-2 minutes until fragrant, watch carefully so they dont burn, then set aside.

5. Heat a large wok or skillet over high heat and add the remaining 1 tbsp neutral oil. When hot add the minced garlic and ginger and stir for about 20-30 seconds until fragrant but not browned.

6. Add the carrot sticks and the white parts of the scallions, stir fry 1-2 minutes, then add the sliced cabbage and toss; add a splash of the 2 tbsp water or broth, cover briefly or stir vigorously so the cabbage wilts but stays crisp, about 3-5 minutes total.

7. Return the cooked tofu or chicken to the pan, pour the sauce over everything, toss constantly 1-2 minutes until well coated and heated through; taste and adjust with salt, pepper or a little more soy if needed.

8. Finish with a drizzle more of sesame oil if you want, sprinkle the toasted sesame seeds and the green scallion tops, serve hot.

Equipment Needed

1. Chefs knife, sharp for slicing napa cabbage and cutting tofu or chicken
2. Large cutting board, roomy so you can keep stuff separated
3. Large wok or heavy skillet for high heat stir frying
4. Small frying pan, dry, to toast the sesame seeds (watch them, they burn fast)
5. Spatula or tongs to toss and stir in the pan
6. Small bowl plus measuring spoons to mix the sauce
7. Plate and paper towels to pat tofu dry and rest cooked protein
8. Microplane or fine grater for ginger and garlic, or a garlic press if you prefer

FAQ

Q: Can I make this dish vegan? A: Yes. Use the tofu instead of chicken, swap the honey for maple syrup or brown sugar, and check your soy sauce is vegan. It still tastes great.

Q: How long should I stir fry the cabbage so it does not get soggy? A: Cook on high heat about 4 to 6 minutes until tender yet still crisp, tossing often. Dont overcook or it will go limp and watery.

Q: What can I use if I dont have Napa cabbage? A: Green cabbage, bok choy, or baby bok choy work fine, just slice thinner. Green cabbage is firmer so give it a couple extra minutes to soften.

Q: How do I add protein so it cooks right? A: For tofu press it first, cube and pan fry till golden, then stir it in at the end. For chicken slice thin and cook 3 to 5 minutes till no pink, then add the veggies and sauce.

Q: Can I make it spicier or less salty? A: Sure. Add more red pepper flakes or a splash of sriracha for heat, use low sodium soy or cut the soy sauce to lower salt, and tweak rice vinegar or honey to balance the taste.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge up to 3 days. Reheat in a skillet with a splash of water or in the microwave covered. Freezing is not recommended because the cabbage gets mushy.

Quick And Healthy Asian Cabbage Stir Fry Recipe Substitutions and Variations

Napa cabbage: swap with green cabbage (slice thinner and cook a minute or two longer), bok choy (separate stems and leaves, cook stems first), or savoy cabbage — all work fine and keep the crunch.
Low sodium soy sauce: use tamari for gluten free cooking, or coconut aminos if you want a slightly sweeter, milder flavor; both about 1:1 but taste and adjust.
Sesame oil: if you dont have toasted sesame oil, try a drizzle of olive oil plus a teaspoon of toasted sesame seeds for that nutty note, or use peanut oil for a similar Asian aroma.
Optional protein (tofu or chicken): swap with tempeh (cubed) or shrimp; tempeh soaks up the sauce, shrimp cooks fast — use about the same weight.

Pro Tips

1) Press and dry your tofu well, then toss the cubes lightly in a little cornstarch before frying. It makes the outside crispier and keeps them from falling apart, and you wont need to babysit every piece while cooking.

2) Get your pan screaming hot and prep everything first because stir fries move fast. Cook veggies quick so they keep a bit of crunch, add a tiny splash of water to help steam only if they start to stick, dont let them sit and steam into mush.

3) Taste and tweak the sauce as you go. If it seems too salty add a squeeze of rice vinegar or a pinch of sugar, if its too thin whisk a teaspoon of cornstarch with cold water to thicken it, and always drizzle sesame oil at the very end so its aroma stays bright.

4) Garnishes matter more than you think. Toast sesame seeds just until fragrant, throw on the green scallion tops last for freshness, and serve immediately so the textures dont go soggy.