Quick & Easy Cabbage and Carrot Stir-Fry with the BEST Soy Ginger Sauce
Welcome, friends! I’m so excited to share this recipe with you today. It’s truly one of those hidden gems that turns humble ingredients into an extraordinary meal.
I first started making this Cabbage and Carrot Stir-Fry with Soy Ginger Sauce during my early college days when my budget was tight and I needed the ultimate quick fix. My grandmother always told me the simplest food is often the most satisfying, and she was absolutely right!
This recipe is now a verified family favorite, perfect for busy evenings. It’s fast, flavorful, incredibly healthy, and makes a surprisingly vibrant and comforting vegetarian **easy dinner**. Trust me, you need this tested recipe in your rotation!
Why You’ll Love This Recipe
❤️ Here are just a few reasons why this simple stir-fry will become your new go-to:
- Budget-Friendly: Cabbage and carrots are some of the most affordable vegetables available, making this a cost-effective meal.
- Super Speedy: From prep to plate, you are looking at less than 30 minutes. Perfect for weeknights when time is short!
- Incredible Sauce: The Soy Ginger Sauce is balanced perfectly—salty, sweet, tangy, and totally addictive.
- Healthy and Flexible: Naturally packed with vitamins, this dish is easy to adapt for vegan or gluten-free diets.
What You Need
You only need a few simple pantry staples for this recipe! The magic truly happens when the fresh garlic and ginger hit the hot wok, creating the foundation for this savory dish.
Check the full printable recipe card below for detailed measurements and tips on prepping your cabbage just right.
Expert Tips for the Best Stir-Fry
💡 Follow these simple tricks to ensure crispy vegetables and a glossy sauce every time!
- High Heat is Key: Stir-frying demands high heat. Make sure your wok or skillet is piping hot before adding the oil and vegetables.
- Avoid Crowding: If you double the recipe, stir-fry in batches. Crowding the pan lowers the temperature and steams the vegetables instead of searing them.
- The Cornstarch Slurry: Ensure the cornstarch (or arrowroot) is fully dissolved in the liquid before adding it to the wok. This prevents lumps and ensures a smooth, thick sauce.
- Slice Evenly: Cut the carrots into thin matchsticks and shred the cabbage consistently. This ensures everything cooks at the same rate.
Variations & Substitutions
This recipe is highly flexible! Feel free to mix and match vegetables or add protein to suit your dietary needs.
- Add Protein: Cube 1 cup of firm tofu or tempeh and fry separately before adding it back in at the end. Shredded chicken or shrimp work perfectly too.
- Make it Gluten-Free: Simply swap traditional soy sauce for Tamari or Coconut Aminos.
- Spice It Up: Add a teaspoon of chili garlic sauce (like Sambal Oelek) or a dash of red pepper flakes to the sauce mixture for heat.
- Other Veggies: Broccoli florets, snow peas, bell peppers, or shiitake mushrooms are wonderful additions.
Storage & Freezing
This Cabbage and Carrot Stir-Fry makes excellent leftovers, which is great for meal prepping!
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a skillet over medium heat to retain some crispness. Microwaving works, but the texture will be softer.
- Freezing: I do not recommend freezing this dish. The cabbage will become very watery and mushy upon thawing.
FAQ
Can I use pre-shredded cabbage mix?
Yes, absolutely! Using a pre-shredded coleslaw mix is a huge time saver. Just ensure the mix doesn’t contain dressing. If the carrots in the mix are too chunky, give them a quick chop.
What is the best way to serve this stir-fry?
This dish is fantastic served over fluffy white rice, brown rice, or rice noodles. For a low-carb option, serve it over cauliflower rice or alongside grilled chicken or fish.
I hope you feel inspired to try this simple, delicious recipe tonight. If you make it, please leave a comment and rating below—it truly helps our little food community grow!
Happy cooking, and don’t forget to Pin this **comfort food** recipe for later!
Easy Cabbage Carrot Stir-Fry with The Best Soy Ginger Sauce
Ingredients
- 1 small head green cabbage (about 4 cups shredded)
- 2 large carrots, julienned or shredded
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 Tbsp vegetable oil
- 1/4 cup low sodium soy sauce (or Tamari for GF)
- 2 Tbsp rice vinegar
- 1 Tbsp honey or maple syrup (for vegan)
- 1 tsp toasted sesame oil
- 1 Tbsp cornstarch (mixed with 2 Tbsp cold water to create a slurry)
Instructions
- Step 1 Whisk together soy sauce, rice vinegar, honey/syrup, and 1 tsp sesame oil in a small bowl. Whisk in the cornstarch slurry and set aside.
- Step 2 Heat vegetable oil in a large wok or skillet over high heat. Add sliced onions and julienned carrots. Stir-fry for 3-5 minutes until the carrots start to soften but still have a bite.
- Step 3 Add minced garlic and grated ginger to the pan. Stir-fry for 30 seconds until very fragrant.
- Step 4 Add the shredded cabbage to the wok. Continue to stir-fry vigorously for 5-7 minutes, until the cabbage wilts down but remains slightly crisp.
- Step 5 Give the prepared sauce a quick stir (to remix the cornstarch) and pour it immediately over the vegetables. Toss quickly and continuously for 60 seconds until the sauce bubbles and thickens, evenly coating all the vegetables.
- Step 6 Remove from heat immediately. Serve hot over rice or noodles, garnished with sesame seeds if desired.
Ingredients
- 1 small head green cabbage (about 4 cups shredded)
- 2 large carrots, julienned or shredded
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 Tbsp vegetable oil
- 1/4 cup low sodium soy sauce (or Tamari for GF)
- 2 Tbsp rice vinegar
- 1 Tbsp honey or maple syrup (for vegan)
- 1 tsp toasted sesame oil
- 1 Tbsp cornstarch (mixed with 2 Tbsp cold water to create a slurry)
