This Chinese Stir-Fried Cabbage with Ginger Soy is a quick, flavorful dish that pairs tender cabbage with a savory, slightly sweet soy-based sauce. Infused with the warmth of ginger and garlic, it’s the perfect side dish to complement any meal or serve as a light main course.
Ingredients
Vegetables
- ½ cabbage, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cm x 2 cm ginger, grated
- ½ tablespoon butter
Sauce
- 1 teaspoon hondashi dashi powder (optional)
- 1 teaspoon hot water (to dissolve the dashi granules)
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup (or honey)
Instructions
- Make the Sauce: In a small bowl, mix the hondashi powder with hot water (if using). Add in soy sauce and maple syrup or honey. Stir everything together and set aside.
- Cook the Aromatics : Heat the butter in a large skillet or wok over medium heat. Add the grated ginger and minced garlic. Sauté for 1–2 minutes until fragrant.
- Stir-Fry the Vegetables : Add the sliced onion to the skillet and cook for 2–3 minutes until softened. Add the cabbage and stir-fry for 5–7 minutes, or until the cabbage is tender but still slightly crisp.
- Add the Sauce : Pour the prepared sauce over the vegetables. Toss well to coat evenly.
- Serve Hot : Remove from heat and transfer to a serving dish. Serve as a side dish or over steamed rice for a complete meal.
Conclusion
This Stir-Fried Cabbage with Ginger and Soy is a simple yet flavorful dish that brings together tender cabbage, aromatic ginger, and a savory-sweet soy sauce. It’s a perfect balance of tastes, making it an ideal choice for a quick side or a light meal. You’ll love how easy it is to prepare, and it’s sure to become a go-to favorite.
Chinese Stir-Fried Cabbage with Ginger Soy
A quick stir-fry featuring cabbage, onion, and aginger-infused soy sauce with hints of sweetness. Perfect as a side or a lightvegetarian main dish.
Vegetables
- ½ cabbage (thinly sliced)
- 1 onion (sliced)
- 2 cloves garlic (minced)
- 2 cm x 2 cm ginger (grated)
- ½ tablespoon butter
Sauce
- 1 teaspoon hondashi dashi powder (optional)
- 1 teaspoon hot water (to dissolve the dashi granules)
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup (or honey)
- Make the Sauce: In a small bowl, mix the hondashi powder with hot water (if using). Add in soy sauce and maple syrup or honey. Stir everything together and set aside.
- Cook the Aromatics : Heat the butter in a large skillet or wok over medium heat. Add the grated ginger and minced garlic. Sauté for 1–2 minutes until fragrant.
- Stir-Fry the Vegetables : Add the sliced onion to the skillet and cook for 2–3 minutes until softened. Add the cabbage and stir-fry for 5–7 minutes, or until the cabbage is tender but still slightly crisp.
- Add the Sauce : Pour the prepared sauce over the vegetables. Toss well to coat evenly.
- Serve Hot : Remove from heat and transfer to a serving dish. Serve as a side dish or over steamed rice for a complete meal.
