By This Chinese Stir-Fry Cabbage with Carrots & Chili balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chinese Stir-Fry Cabbage with Carrots & Chili captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chinese Stir-Fry Cabbage with Carrots & Chili becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 small head of green cabbage, chopped
2 medium carrots, julienned
2 tablespoons vegetable oil
3 cloves garlic, minced
2–3 dried red chilies (or 1/2 tsp chili flakes, adjust to heat preference)
1 tablespoon soy sauce
1 tablespoon rice vinegar or white vinegar
1 teaspoon sesame oil
1 teaspoon sugar
Salt to taste
Optional: chopped green onion or cilantro for garnish
PREPARATION STEPS
Prep the Veggies:
Chop the cabbage into bite-sized pieces and julienne the carrots. Set aside.
Heat the Oil:
In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the dried chilies and garlic and stir-fry for about 30 seconds until fragrant, but not burned.
Stir-Fry the Veggies:
Add the carrots and cabbage. Stir-fry for 4–6 minutes until the vegetables start to soften but remain slightly crisp.
Season:
Add the soy sauce, vinegar, sugar, sesame oil, and a pinch of salt. Toss everything to coat the vegetables evenly. Cook for another 1–2 minutes until the flavors combine well.
Serve:
Remove from heat. Garnish with chopped green onions or cilantro if desired. Serve hot with steamed rice or as a side dish.
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 120 kcal per serving | Servings: 4 servings
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
