1. Home
  2. Recipes
  3. Quick Cabbage Veggie Mix

Tasty Veggie Stir Fry

As seen in: Fresh & Vibrant Salads: Wholesome Bowls Packed with Flavor

This yummy Asian Cabbage Stir Fry turns basic ingredients into something tasty and good for you. Crisp cabbage and carrots blend with soft, scrambled eggs, all wrapped in a rich mix of light and dark soy sauce, oyster sauce, and a touch of sugar. In just half an hour, you've got a weeknight meal that's simple, low-carb, and dairy-free. Feel free to add your own spin with extras like noodles, and it keeps well for meal planning, staying fresh for several days in your fridge.
Save to Pinterest Spread the word Email this Create hard copy Skip to Recipe
iamcooker.com
Refreshed on Thu, 13 Mar 2025 18:54:52 GMT
A vibrant bowl of stir fry packed with veggies and flavorful goodness. Save it
A vibrant bowl of stir fry packed with veggies and flavorful goodness. | iamcooker.com

This colorful cabbage stir-fry turns an ordinary veggie into something special. You'll enjoy the soft cabbage strips mixed with fluffy egg and crunchy carrot sticks, all wrapped in a tasty Asian-style sauce.

What makes this dish amazing is how the cabbage browns in the hot pan, soaking up all that yummy sauce while staying perfectly crisp-tender. It shows how everyday ingredients can make unforgettable food.

Main Components

  • Fresh Carrots: Look for bright, firm ones for the best crunch
  • Aromatics: Garlic and onions create the taste foundation
  • Green Cabbage: Pick one that feels heavy with bright leaves and no brown spots
  • Asian Sauces: Good light soy, dark soy and oyster sauce add richness
  • Farm Eggs: Let them sit at room temp for extra fluffiness

Cooking Technique

Starting the Stir Fry:
Get your wok smoking hot. Pour oil in slowly to keep the heat up. Begin with aromatics.
Egg Technique:
Cook eggs just until they start to set so they stay soft.
Prep Work:
Slice cabbage into thin strips. Cut carrots into matchsticks and chop onions finely.
Sauce Application:
Pour sauces near the pan edges for quick browning. Stir so everything gets coated.
Adding Vegetables:
Cook veggies in small batches. You should hear them sizzle. Keep everything moving.
Final Steps:
Add eggs at the end, mixing carefully to combine.
A bowl of food with a wooden spoon in it. Save it
A bowl of food with a wooden spoon in it. | iamcooker.com

You can tell if you're stir-frying right just by listening to how the food sounds when it hits the hot wok.

Time Management

Your cabbage should look see-through but still have some bite. For best results, finish cooking within 6-7 minutes.

Serving Style

Dish it up hot with green onions on top. You should see steam coming off the plate when served.

Alternatives

Try adding sesame oil for a nutty flavor or chili oil for heat. Any extra ingredients should work with the flavors already there.

Keeping Leftovers

Store in closed containers in the fridge for up to 4 days. Get the crunch back by heating in a hot skillet.

A bowl of vegetables with a wooden chopstick in it. Save it
A bowl of vegetables with a wooden chopstick in it. | iamcooker.com

The trick to making cabbage stir-fry that tastes like it's from a restaurant is all about managing heat and timing. Every ingredient needs just enough cooking time to develop flavor while keeping its perfect texture.

Common Questions

→ Can I swap out the veggies?
Sure thing! Try adding mushrooms, bean sprouts, or bell peppers for a different twist.
→ How do I make this vegetarian?
Just swap the oyster sauce for a mushroom-based veggie sauce and you're all set!
→ What's a good way to serve this?
Try it over rice, with noodles, or by itself for a lighter option.
→ How do I save any leftovers?
Pop it in an airtight container and keep in the fridge for up to 4 days or freeze it for a couple months.
→ Can I make this spicy?
You bet! Add some chili flakes, fresh peppers, or a bit of sriracha during cooking.

Quick Cabbage Veggie Mix

A simple stir fry that mixes crisp carrots and cabbage with fluffy eggs in a tasty Asian sauce for a veggie-rich, filling dinner.

Preparation
10 Mins
Cooking Duration
20 Mins
Complete Duration
30 Mins
By: sofia


Complexity: Simple

Origin: Eastern

Output: 4 Portions

Diet Types: Reduced Carbohydrate, Plant-Based (with dairy/eggs), No Dairy Products

What You'll Need

→ Key Items

01 Fresh half green cabbage (about 1 lb)
02 3 eggs, beaten well
03 One medium carrot, cut into thin matchsticks
04 2 tbsp diced onion
05 2 cloves garlic, minced finely

→ Dressing

06 2 tsp of oyster sauce
07 1 tbsp regular soy sauce
08 2 tsp black soy sauce
09 2 tsp white sugar

→ Fats & Flavor

10 4 tbsp olive oil, split up
11 Salt to taste

Preparation Steps

01 Step

Heat up 1 tbsp olive oil in a pan on medium flame. Add beaten eggs and scramble until fluffy. Remove to a separate dish when done.

02 Step

Add another tbsp olive oil to the same pan. Drop in minced garlic and diced onions, then cook them until fragrant, about 60 seconds.

03 Step

Combine the remaining 2 tbsp olive oil with shredded cabbage and carrot sticks. Mix everything, put a lid on, and steam for 3-4 minutes.

04 Step

Drizzle in the oyster sauce, both types of soy sauce, and sugar. Mix well and let everything bubble together for 1-2 minutes more.

05 Step

Check if it needs more salt. Return the scrambled eggs to the pan. Stir everything together until well combined.

Additional Tips

  1. Try adding some glass noodles for extra body.
  2. Keeps well in your fridge for up to 4 days.
  3. Want to save it longer? It'll last 3 months when frozen.

Required Equipment

  • Big skillet or frying pan
  • Good cutting knife or slicer
  • Measuring spoons for ingredients

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Contains eggs.
  • Has soy ingredients.

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 217
  • Fat Content: 15 g
  • Carbohydrates: 15 g
  • Protein Content: 7 g