Thai Stir Fried Cabbage Recipe

This Thai Stir-Fried Cabbage recipe is my go-to for an easy and budget-friendly meal that never sacrifices on flavor. I love how the combination of fish sauce, soy sauce, and a hint of chili transforms simple cabbage into a deliciously savory dish with just the right amount of kick.

I enjoy preparing uncomplicated but tasty dishes such as Thai Stir-Fried Cabbage. The ingredients are few, yet they pack a powerful punch of flavor and nutrition.

I love the crunchy texture of the cabbage, the fragrance of the garlic, the umami taste from the fish and oyster sauces, and the slight heat from the Thai chilies. This dish can easily be made vegetarian, if you like, using mushroom or soy sauce instead of fish and oyster sauces.

Ingredients

Garlic:
Imparting a bold, aromatic taste, it also brings a multitude of health benefits, such as fortifying the immune system.

Cabbage:
The dish has a low-calorie content.

It is high in fiber and vitamin C, which gives it a crunchy, textured quality.

Fish Sauce:
Delivers a deep, salty flavor that is umami-rich—used mostly in Thai cooking but also a functional ingredient in many Asian cuisines for elevating flavors.

Soy Sauce:
Contributes a rich, umami flavor, counterbalancing the dish’s sweetness and saltiness.

Oyster Sauce:
Conveys a deep, rich flavor with a touch of sweetness that enhances the overall taste experience.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium head cabbage, thinly sliced
• 2-3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1-2 teaspoons oyster sauce
• 1 tablespoon sugar
• 1/4 teaspoon white pepper
• 2-3 Thai chilies, chopped (optional)
• 1/4 cup water or chicken broth
• 1 stalk green onion, chopped (for garnish)

Instructions

1. In a large skillet or wok, over medium-high heat, warm the vegetable oil.

2. Add the garlic, minced, and stir-fry for about 30 seconds until fragrant but not browned.

3. Place the cabbage, cut into very thin slices, in the skillet. Toss it with the garlic so that it is evenly coated with oil.

4. Mix in the fish sauce, starting with 2 tablespoons and adding more to taste if needed.

5. Combine the cabbage with the soy sauce and oyster sauce.

6. Evenly sprinkle the sugar over the cabbage and mix well to balance the flavors.

7. Ensure the even distribution of white pepper to season the stir-fry, achieving a subtly spicy aroma.

8. Add the chopped Thai chilies if more heat is desired, adjusting the quantity to your spice preference.

9. Add the water or chicken broth to moisten the cabbage and keep it from sticking. Put a lid on the pot and let the cabbage cook for about 3-5 minutes until it’s tender but still got a crunch in there somewhere.

10. Before serving, top with chopped green onions. Enjoy the Thai Stir-Fried Cabbage as a light main course or a side dish.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon or spatula
7. Lid for the skillet or wok

FAQ

• Can I use a substitute for fish sauce? Yes, you can substitute fish sauce with soy sauce or a combination of soy sauce and a bit of lime juice.
• How spicy is this dish with Thai chilies?How spicy a dish is hinges on how many chilies you use. Use fewer chilies, or none at all, if you want a dish that is not spicy.
• Is there a vegetarian version of this recipe?Substitute vegetarian soy sauce for the fish sauce, and use vegetable broth in place of chicken broth for a version that is friendly to vegetarians.
• What is the best type of cabbage to use?Commonly used is green cabbage, but Napa cabbage can excellently substitute it for a slightly different texture.
• Can I prepare this dish in advance?Although it’s at its most delicious when served freshly prepared, it’s possible to get much of the work of making Korean-style vegetable and beef stir-fry out of the way in advance. These ingredients are easily prepped ahead of time. Stir-frying is a fast-cooking method, so cook the stir-fry just before you eat for the best flavor and texture.
• What can I serve with Thai Stir Fried Cabbage?Steamed rice and this dish make a perfect couple. They have a harmonious relationship that speaks to the simplicity and purity of both components. However, if you’re looking for something a little more exciting to serve alongside this dish, it would work well with grilled proteins of any kind, be they meat or tofu.
• Can I adjust the amount of sugar in the recipe?Certainly, alter the sugar to fit your taste. Make it sweeter or less sweet. Balance the flavors as you like.

Substitutions and Variations

Vegetable oil: Use canola oil or peanut oil as a substitute.
Fish sauce: Substitute with soy sauce mixed with a squeeze of lime juice, or use soy sauce and tamari for a vegetarian option.
Soy sauce: Use tamari or coconut aminos as a gluten-free substitute.
Oyster sauce: For a sweeter taste, use hoisin sauce. For a vegetarian substitute, use mushroom sauce.
Substitute Thai chilies with red pepper flakes or a fresh jalapeño for a less intense heat.

Pro Tips

1. For even more flavor, consider adding a small amount of sesame oil in step 1 along with the vegetable oil. This can enhance the aroma and depth of the dish.

2. Toast the minced garlic lightly before adding the cabbage to infuse the oil with a robust garlic flavor, but ensure it doesn’t burn to avoid bitterness.

3. To make the cabbage extra crispy, try cutting it and soaking it in cold water for about 10 minutes before cooking. Drain and pat dry thoroughly before stir-frying.

4. If you prefer a slightly thicker sauce, dissolve a teaspoon of cornstarch in the water or chicken broth in step 9 before adding it to the dish. This will help the sauce cling better to the cabbage.

5. When using Thai chilies, adjust the spice level by removing the seeds for less heat, or finely mince the chilies for a more evenly distributed spiciness throughout the dish.