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A plate of carrot cabbage stir-fry with chopsticks, tea, chili flakes, and sesame seeds beside.
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5 from 1 vote

Chinese Carrot Cabbage Stir-fry

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! 
Course Side Dish
Cuisine Chinese
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 86kcal
Author Meesha



For stir-fry sauce


  • 6 cups shredded cabbage
  • 1 medium carrot julienned
  • 3 cloves garlic minced
  • 1 teaspoon minced ginger


  • 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.


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. 


Calories: 86kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 545mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3534IU | Vitamin C: 53mg | Calcium: 70mg | Iron: 1mg