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Home » Recipes » Vegan Gluten-free Recipes

Published: Jun 27, 2022 · Modified: Jun 27, 2022 by Jim Mee Sha · This post may contain affiliate links

Chinese Carrot Cabbage Stir-fry

Jump to Recipe

This Chinese carrot cabbage stir-fry is savory, umami, and is packed with flavors! An easy vegetable side dish that is quick to prepare and ready in 15 minutes. You can even customize this versatile dish to your liking! 

Stirring a plate of cabbage carrot stir-fry with chopsticks with chili flakes, sesame seeds, and cup of tea beside.

Looking for something quick and effortless yet still tastes amazing? You are in luck because this cabbage carrot stir-fry ticks all the boxes! You will be in and out of the kitchen in no time. 

For more fantastic stir-fry recipes, I recommend checking out this Thai Pad Pak Thai or Japanese yasai itame.

Jump to:
  • 💚Why you will love this recipe 
  • 🥕What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make 
  • ✔Helpful tips 
  • ✨Variations and add-ins 
  • 🍚How to serve 
  • ❔Commonly asked questions
  • 🍽More vegan Asian stir-fries
  • 📖 Recipe

💚Why you will love this recipe 

  • Bold, flavorful, and bursting with flavors - This carrot cabbage stir-fry is seasoned with a Chinese-inspired stir-fry sauce that has the perfect balance between sweet, savory, and umami. Even the pickiest of eaters will love this dish! 
  • Fuss-free, easy, and effortless - You can make this dish in 10 minutes, and only simple, easily-accessible ingredients are called for here. 
  • Versatile - You can serve this as a side dish to accompany almost any Asian main dishes. 
  • Highly customizable - So, feel free to add in any seasonings or ingredients you like to this stir-fry. A list of add-in ideas will be provided in this post, so read on!

🥕What you will need 

Ingredients needed like cabbage, carrot, garlic, ginger, and seasonings on a grey background.

📃Ingredients notes and substitutions 

  • Coconut sugar - You can substitute it with other sweeteners, like maple syrup, brown sugar, coconut nectar, or cane sugar. 
  • Shaoxing wine - a popular variety of Chinese cooking wine frequently used in stir-fries. Substitute it with rice vinegar to make this recipe alcohol-free. 

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🔪How to make 

Here is a quick rundown of the steps of making carrot cabbage stir-fry. As usual, the full detailed instructions will be in the recipe card at the bottom of this post. 

Heat a non-stick wok/pan. Start by frying garlic and ginger until fragrant. Add carrot in next and cook for 2-3 minutes. 

Collage showing sauteing aromatics, then adding in cabbage in a wok.

Then, stir in cabbage and fry for a few minutes, or until veggies are tender yet crunchy. Pour in the stir-fry sauce, and toss until everything is well-coated. It is ready to be served! 

Collage showing cooked cabbage and carrot, then adding in stir-fry sauce in a wok.

✔Helpful tips 

  • I highly recommend using a non-stick wok to make this recipe. You could also use a pan, but make sure that it is large enough to ensure that the ingredients do not leap out of the pan while cooking. 
  • Prep all ingredients ahead of time, and keep them close to you. Stir-frying is a quick process, and everything moves rapidly. 
  • Be careful not to overcook your veggies. You want them to be tender and slightly crispy, not mushy. 
  • Leftover carrot cabbage stir-fry can be refrigerated in a sealed container for 3-4 days. I do not recommend freezing it as this will alter the texture of the veggies. 

✨Variations and add-ins 

Make it spicy - Toss in some chili flakes, sriracha, or sambal oelek into your stir-fry sauce. Or, you could chop up some regular or Thai chilies and add them in along with your garlic and ginger. 

Toppings - Get creative with it! Some of my personal favorites include chopped green onion, cashews, almonds, or a generous sprinkle of toasted sesame seeds. 

Protein - To make this stir-fry more filling, you can add in a source of protein like tofu, tempeh, seitan, or even animal proteins like chicken or beef if you are not vegan. 

Seasonings - Play around with the seasonings used, and feel free to add whatever sounds good! Oyster sauce, Hoisin sauce, rice vinegar, and Chinkiang vinegar are some condiments that work in this carrot cabbage stir-fry. 

Noodles - Make this a meal by adding in cooked noodles of choice, be it soba, ramen, wheat noodles, or rice noodles. You might need to double the ingredients for stir-fry sauce and add it to taste. 

Bowl containing rice and cabbage stir-fry with chopsticks with chili flakes, sesame seeds and water beside.

🍚How to serve 

Rice - Serve it with a side of steamed rice for an easy dinner. You could also make some fried rice like this vegan egg fried rice or nasi goreng. 

Noodles - Noodles go well with stir-fries! I love making bami goreng and vegetable chow mei fun to serve with this dish. 

Chinese mains - You could go all out and make other Chinese main dishes to accompany this carrot cabbage stir-fry like Szechuan tofu, bok choy tofu stir-fry, or kung pao chickpeas. 

Side dishes and appetizers - I highly recommend making these tofu egg rolls or vegan lumpia, or soups like Chinese spinach soup and napa cabbage soup. 

❔Commonly asked questions

What type of cabbage is best for stir-fries?

Any kind of cabbage will work in this cabbage stir-fry! I prefer using regular cabbage, but other varieties like red cabbage and napa cabbage will also work.

How do I cut cabbage for stir-fries?

Place cabbage on a sturdy chopping board, with its stem facing down. Hold it firmly, and slice it down through the stem, from top to bottom. 

Place each half cut side down, and slice it in half again. Lastly, slice them lengthwise into thin strips, and they are ready to be used!

Can I freeze my cabbage stir-fry?

It is not recommended that you freeze this carrot cabbage stir-fry as the texture of veggies will alter and turn mushy upon freezing and thawing.

Holding a plate of carrot cabbage stir-fry with chili flakes, sesame seeds, and tea in the background.

🍽More vegan Asian stir-fries

  • Plate of noodles with chopsticks, chopped green onion, and sriracha beside.
    Shirataki Noodles Stir-fry
  • Plate of gochujang fried rice topped with nori sheets served with chopsticks.
    Korean Gochujang Fried rice
  • A plate of mee siam topped with bean sprouts with chopped green onion, chili flakes and a pair of chopsticks beside.
    Malaysian Mee Siam
  • A pan of stir-fry vegetables with rice, water, green onion, and sesame seeds beside.
    Korean Gochujang Stir-fry Vegetables

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📖 Recipe

A plate of carrot cabbage stir-fry with chopsticks, tea, chili flakes, and sesame seeds beside.

Chinese Carrot Cabbage Stir-fry

Meesha
This Chinese carrot cabbage stir-fry is savory, umami, and is packed with flavors! An easy vegetable side dish that is quick to prepare and ready in 15 minutes. You can even customize this versatile dish to your liking! 
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Chinese
Servings 3 servings
Calories 86 kcal

Equipment

  • non-stick wok

Ingredients
 
 

For stir-fry sauce

  • 1 ½ tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
  • 2 teaspoons shaoxing wine or rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon coconut sugar or any other sweetener

vegetables

  • 6 cups shredded cabbage
  • 1 medium carrot julienned
  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
Prevent your screen from going dark

Instructions
 

  • Combine all ingredients needed for the sauce. Stir to mix and set aside for later use.
    1 ½ tablespoons soy sauce, 2 teaspoons shaoxing wine, 2 teaspoons sesame oil, 1 teaspoon coconut sugar
  • In a non-stick wok/pan, heat ½ tablespoon of neutral tasting oil over medium-high heat. Once pan is heated, add garlic and ginger. Fry for a minute until fragrant.
    3 cloves garlic, 1 teaspoon minced ginger
  • Add carrot in and cook for 2-3 minutes, or until it has softened slightly.
    1 medium carrot
  • Now, add cabbage into the pan and fry for another few minutes, or until veggies are tender yet crunchy.
    6 cups shredded cabbage
  • Add in stir-fry sauce and toss until it is well incorporated. Give it a taste, adding more seasonings if needed. It is ready to be served.

Video

Notes

Oil-free version - Omit sesame oil in the stir-fry sauce, and use ¼ cup of water to saute your aromatics, adding more if the ingredients start sticking to the pan. 
 
Helpful tips
  • I highly recommend using a non-stick wok to make this recipe. You could also use a pan, but make sure that it is large enough to ensure that the ingredients do not leap out of the pan while cooking. 
  • Prep all ingredients ahead of time, and keep them close to you. Stir-frying is a quick process, and everything moves rapidly. 
  • Be careful not to overcook your veggies. You want them to be tender and slightly crispy, not mushy. 
  • Leftover carrot cabbage stir-fry can be refrigerated in a sealed container for 3-4 days. I do not recommend freezing it as this will alter the texture of the veggies. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 86kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 545mgPotassium: 338mgFiber: 4gSugar: 7gVitamin A: 3534IUVitamin C: 53mgCalcium: 70mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Sjaantje says

    May 31, 2023 at 1:32 am

    5 stars
    Yummie. Made it with Rice and Tofu. No need to add more stir-fry sauce, in my opinion, it’s really packed with flavour. Thank you!!

    Reply
    • Meesha says

      June 04, 2023 at 9:10 am

      I am happy to hear that!😁

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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