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Fast Veggie Stir Fry

Featured in Veggie meals full of flavor.

This cabbage and egg stir fry is a delicious way to use up simple ingredients. Sweet carrots, crunchy cabbage, and soft eggs all come together in a savory sauce made with a mix of soy sauces, oyster sauce, and a hint of sweetness. It's ready in 30 minutes, perfect for weeknight dinners, and works as a low-carb or dairy-free option. Add extras like noodles, and it stores well in the fridge for meal prep.
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Maria from tastyhush
Updated on Sat, 12 Apr 2025 19:50:47 GMT
A vibrant dish of stir fry with fresh vegetables and savory sauce. Pin it
A vibrant dish of stir fry with fresh vegetables and savory sauce. | tastyhush.com

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

What makes this dish pop is how the cabbage browns in the hot wok, soaking up all that yummy sauce while staying just the right amount of crisp. It shows how everyday ingredients can make unforgettable meals.

Main Components

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

Preparation Steps

Starting the Stir Fry:
Get your wok smoking hot. Pour oil in small amounts to keep the heat up. Begin with aromatics.
Adding Vegetables:
Work with cabbage and carrots in small batches. You should hear them sizzle. Don't stop stirring.
Final Steps:
Mix eggs in gently at the end.
Prep Work:
Slice cabbage into skinny, matching strips. Cut carrots into matchsticks and finely dice onions.
Egg Technique:
Cook eggs until just set to keep them soft.
Sauce Application:
Drizzle sauces around the pan edges so they bubble up right away. Toss everything to coat it all.
A bowl of food with a wooden spoon in it. Pin it
A bowl of food with a wooden spoon in it. | tastyhush.com

You can tell if your stir-fry technique is right just by listening to the sounds your ingredients make in the hot wok.

Cooking Duration

Your cabbage should look see-through but still have some bite. Aim to finish cooking within 6-7 minutes for the best results.

Serving Ideas

Dish it up hot with some green onions on top. You'll know it's ready when you can see steam coming off the plate.

Twists

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

Keeping Leftovers

Store in the fridge in airtight containers for up to 4 days. To get back some crunch, warm it up in a hot skillet.

A bowl of vegetables with a wooden chopstick in it. Pin it
A bowl of vegetables with a wooden chopstick in it. | tastyhush.com

Getting that restaurant-quality cabbage stir-fry comes down to managing your heat and timing things right. Every ingredient needs just enough cooking time to develop flavor while staying the perfect texture.

Frequently Asked Questions

→ Can I use different vegetables?
Of course! Add in favorites like mushrooms, bell peppers, or even bean sprouts to switch it up.
→ How do I make this meat-free?
Just swap the oyster sauce for a vegetarian, mushroom-based alternative!
→ What's the best way to serve it?
You can pair it with rice, noodles, or enjoy it as a light dish all by itself.
→ How should I keep leftover portions?
Pop it in a sealed container and put it in the fridge for up to 4 days, or freeze to save it longer.
→ How can I make it spicy?
Easy! Just add chili flakes, fresh chilies, or a bit of sriracha while cooking.

Veggie Stir Fry

A simple stir fry blending crisp cabbage and carrots with fluffy eggs in a rich, Asian-inspired sauce. Perfect for an easy, veggie-filled meal.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Asian

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 1 medium carrot, cut into thin sticks
02 2 garlic cloves, chopped finely
03 3 eggs, medium-sized, beaten
04 About 1 pound of green cabbage, half a head
05 2 tablespoons of finely diced onion

→ Sauce

06 1 tablespoon of light soy sauce
07 2 teaspoons of sugar (granulated)
08 2 teaspoons of dark soy sauce
09 2 teaspoons of oyster sauce

→ Oil & Seasoning

10 4 tablespoons olive oil, use in portions
11 Salt to taste, adjust as needed

Instructions

Step 01

Heat 1 tablespoon of olive oil in a big pan over medium heat. Pour in the whisked eggs, stir them up to make scrambled eggs, and set them aside on a plate.

Step 02

Add another tablespoon of olive oil to the pan and toss in the garlic and onions. Stir them around and cook for a minute.

Step 03

Add the last 2 tablespoons of olive oil and drop in the cabbage and carrots. Stir well, cover the pan, and let the vegetables cook for 3 to 4 minutes.

Step 04

Stir in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Let everything mix and simmer for 1 to 2 minutes.

Step 05

Taste it and add some salt if needed. Toss the scrambled eggs back into the pan and stir until everything's well mixed.

Notes

  1. Try adding some glass noodles for extra texture.
  2. Keeps fresh in the fridge for up to 4 days.
  3. You can freeze this for 3 months if needed.

Tools You'll Need

  • A big skillet or frying pan
  • A sharp knife (or mandoline)
  • Measuring spoons to get accurate amounts

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are in this dish.
  • Soy products are included.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 217
  • Total Fat: 15 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g