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Fast Veggie Stir Fry

Featured in Family Dinner Ideas.

This flavorful Asian Cabbage Stir Fry is all about turning simple ingredients into something delightful and healthy. Crunchy cabbage and carrots meet fluffy, scrambled eggs, all coated in a rich sauce with light and dark soy sauce, oyster sauce, and a pinch of sugar. In just 30 minutes, you’ve got a weeknight dinner that's easy, low-carb, and dairy-free. Add your own twist with extras like noodles, and it also stores well for meal prep, lasting a few days in the fridge.
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Updated on Mon, 24 Feb 2025 14:40:53 GMT
A colorful bowl of stir fry loaded with vegetables and savory goodness. Pin it
A colorful bowl of stir fry loaded with vegetables and savory goodness. | quickierecipe.com

This vibrant stir-fried cabbage dish transforms a humble vegetable into something extraordinary. Each bite features tender strips of cabbage, fluffy scrambled eggs, and crisp carrot matchsticks, all coated in a rich Asian-inspired sauce.

The magic happens when the cabbage caramelizes in the hot wok, absorbing all the delicious sauce while maintaining the perfect tender-crisp texture. This dish proves that simple ingredients can create memorable meals.

Key Ingredients

  • Green Cabbage: Choose a fresh, heavy head with crisp leaves and no browning
  • Farm Eggs: Use room temperature eggs for the fluffiest texture
  • Fresh Carrots: Select firm, bright carrots for optimal crunch
  • Aromatics: Fresh garlic and onions build the flavor base
  • Asian Sauces: Quality light soy, dark soy and oyster sauce create depth

Cooking Method

Prep Work:
Cut cabbage into thin, even strips. Julienne carrots and finely chop onions.
Egg Technique:
Scramble eggs until barely set to maintain tenderness.
Starting the Stir Fry:
Heat wok until smoking. Add oil gradually to maintain temperature. Start with aromatics.
Adding Vegetables:
Cook cabbage and carrots in batches. Listen for a strong sizzle. Keep ingredients moving.
Sauce Application:
Pour sauces along pan edges for instant caramelization. Toss to coat evenly.
Final Steps:
Incorporate eggs last, folding gently to combine.
A bowl of food with a wooden spoon in it. Pin it
A bowl of food with a wooden spoon in it. | quickierecipe.com

The sound of ingredients hitting a hot wok tells you everything about proper stir-frying technique.

Timing Guide

Cabbage should become translucent while retaining some crunch. Complete cooking within 6-7 minutes for optimal results.

Presentation

Serve hot with green onion garnish. The dish should release visible steam when plated.

Variations

Experiment with sesame oil for nuttiness or chili oil for spice. Additional ingredients should enhance existing flavors.

Storage

Keep refrigerated in sealed containers for up to 4 days. Restore crispness by reheating in a hot pan.

A bowl of vegetables with a wooden chopstick in it. Pin it
A bowl of vegetables with a wooden chopstick in it. | quickierecipe.com

The secret to restaurant-quality stir-fried cabbage lies in proper heat control and timing. Each ingredient needs just enough time to develop flavor while maintaining its ideal texture.

Frequently Asked Questions

→ Can I swap out the veggies?
Absolutely! Feel free to mix in mushrooms, bean sprouts, or bell peppers to change it up.
→ How do I make this vegetarian?
Replace the oyster sauce with a mushroom-based vegetarian sauce, and you're good to go!
→ What’s a good way to serve this?
Enjoy it with rice, noodles, or just eat it on its own for something lighter.
→ How do I save any leftovers?
Store it in a sealed container in the fridge for up to 4 days or freeze it for a few months.
→ Can I make this spicy?
Totally! Toss in some chili flakes, fresh peppers, or a splash of sriracha while cooking.

Fast Veggie Stir Fry

An easy stir fry that combines crunchy carrots and cabbage with scrambled eggs in a flavorful Asian-inspired sauce for a veggie-packed, satisfying meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Easy

Cuisine: Asian

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 Half a green cabbage (weighing around 1 pound)
02 3 medium-sized eggs, whisked
03 A single medium carrot, thinly sliced into sticks
04 2 tablespoons of chopped onion
05 2 garlic cloves, finely chopped up

→ Sauce

06 2 teaspoons of oyster sauce
07 A tablespoon of light soy sauce
08 2 teaspoons of dark soy sauce
09 2 teaspoons of granulated sugar

→ Oil & Seasoning

10 4 tablespoons of olive oil, divided into portions
11 Add as much salt as you like

Instructions

Step 01

Add 1 tablespoon of olive oil to a skillet warmed over medium heat. Pour in the eggs and stir until scrambled. Move the eggs onto a plate once cooked.

Step 02

Pour in another tablespoon of olive oil to the skillet. Toss in the garlic and onions, cooking them for about a minute.

Step 03

Mix 2 tablespoons of olive oil with the cabbage and carrots. Stir everything, cover the pan, and let it all cook for around 3 to 4 minutes.

Step 04

Pour in the oyster sauce, both soy sauces, and sugar. Stir and let it all cook together for another 1 to 2 minutes.

Step 05

Taste test to see if you need extra salt. Toss the cooked eggs back into the skillet. Mix all the ingredients together.

Notes

  1. You can throw in glass noodles for a fun texture.
  2. This will stay fresh in the fridge for about 4 days.
  3. Freeze for a longer storage option—up to 3 months.

Tools You'll Need

  • A large frying pan or skillet
  • A sharp knife or mandoline
  • Measuring spoons for exact amounts

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • There are eggs in this recipe.
  • Contains soy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 217
  • Total Fat: 15 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g