Stir-fry part 2, a Cabbage Side Dish

The soy and oyster sauce we use in our house.

The soy and oyster sauce we use in our house.

While I’m on a stir-fry kick, I decided to post this quick recipe for my stir-fried cabbage, a GREAT side dish for any Asian meal.   I had actually forgotten about this side dish until I was forced to do something with the cabbage staring back at me, begging me to do something with it besides throwing it away.  You could do this for any vegetable honestly, but you will probably have to adjust the ingredient measurements a little, but that’s not a big deal seeing as how I cook….a shake of this, dash of that.  Don’t worry though, stir-fry is a pretty forgiving dish, as long as you start out with just a small amount of the spices/ingredients, adding more in a little at a time until it is just right.

So here it is, the humble cabbage made into a tasty side dish….you could even use cabbage instead of broccoli in my “beef and broccoli” stir-fry recipe that I posted a few days ago.

Stir-Fry Cabbage Side Dish recipe-feeds 4-6:

  • 1 Tbls cooking oil
  • 4 Cloves of garlic-thinly sliced
  • 1 small head of cabbage, thinly sliced (shredded)
  • 1 Tbls white sugar
  • 2 Tbls oyster sauce
  • 2 Tbls soy sauce


  1. Place a wok (or stock pot) over med-high heat with the oil in it.  Once the oil is hot, toss in the garlic and stir it around for 20 seconds or so, don’t let it burn though.
  2. Place all of the cabbage and the sugar into the wok and give it a good stir, evenly distributing the garlic and oil into it.  Place a lid over it, turn the heat down to medium, and allow it to cook for a few minutes.  I usually check on it every minute or so, stirring it around a bit each time so it gets evenly cooked.
  3. When the cabbage is almost to the consistency you want it at (this is totally up to you, we like it al-dente at times, other times we like it soft), add in the soy sauce and oyster sauce and mix well.  Give it a taste to see if the flavor needs adjusting, serve while hot.

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