Vibrant Rainbow Cabbage and Pepper Stir Fry

Are you looking for a recipe that’s incredibly fast, fantastically healthy, and bursting with beautiful, bright colors? Look no further! This stir-fry is my go-to dish when I want something delicious on the table in under 15 minutes. Seriously, it’s that quick. The cooking method is a classic stir-fry, which means everything happens fast in a hot pan, locking in the vegetables’ crispness and fresh flavors. This dish is the definition of simple elegance. It’s light, savory, and clean-tasting, allowing the natural sweetness of the bell peppers and the subtle earthiness of the cabbage to shine through. Don’t be fooled by its simplicity; the final hit of fresh garlic creates an aroma that is absolutely irresistible. It’s the perfect recipe for a busy weeknight, a light lunch, or a stunning side dish that proves healthy eating can be both easy and exciting.

To get started, you’ll need just a handful of fresh ingredients. The beauty of this recipe is its flexibility, so feel free to adapt it based on what you have. Here’s what you’ll need to create this colorful masterpiece:

For the Vegetables:

• Yellow Bell Pepper: 1, cored and seeded
• Red Bell Pepper: 1, cored and seeded
• Green Cabbage: About ½ a small head, or roughly 4-5 cups when shredded
• Garlic: 2-3 cloves, finely minced
• Cooking Oil: 1-2 tablespoons (a neutral oil like vegetable, canola, or avocado oil works best)

For the Sauce & Seasoning:

• Shaoxing Wine: 1 tablespoon. This is a traditional Chinese cooking wine that adds a wonderful depth and aroma. If you can’t find it, don’t worry! An equal amount of dry sherry makes a fantastic substitute. In a pinch, you could also use a splash of mirin for a slightly sweeter note.
• Light Soy Sauce: 1-2 teaspoons. It’s important to use “light” or “all-purpose” soy sauce, not dark soy sauce. Light soy sauce is saltier and thinner, used to add savory flavor (umami) without darkening the dish.
• Salt: ½ teaspoon, or to taste

Now for the fun part! Stir-frying is all about having everything ready to go before you start, a technique called “mise en place.” Since the cooking is so fast, you won’t have time to chop once you turn on the heat.

1. First, prepare your vegetables. Slice the yellow and red bell peppers into thin, uniform strips (julienne style). Finely mince your garlic cloves and set them aside separately.

2. Next, tackle the cabbage. Remove the tough outer leaves and the hard core from your cabbage wedge. Slice the cabbage thinly into shreds, about ¼-inch wide.

3. Place a large wok or skillet over medium-high heat and add your cooking oil. Let the oil get hot; you’ll know it’s ready when it shimmers slightly. Add the shredded cabbage to the pan. Stir-fry for about 1-2 minutes, tossing it constantly. You want it to wilt slightly but still have a bit of a bite.

4. Now, add the sliced red and yellow bell peppers to the pan. Pour in the Shaoxing wine (or your substitute), light soy sauce, and salt. Keep the heat high and continue to stir-fry everything together rapidly for another 2-3 minutes. The goal is to get the peppers tender-crisp—cooked through but still with a pleasant crunch.

5. Here’s the secret to an amazing aroma: add the minced garlic in the last 30 seconds of cooking. Toss it in and stir-fry just until you can smell its wonderful fragrance. This prevents the garlic from burning and turning bitter, giving the dish a fresh, pungent finish. Immediately turn off the heat and transfer the stir-fry to a serving platter to stop the cooking process.

And there you have it! A gorgeous, steaming platter of rainbow vegetables that’s as pleasing to the eye as it is to the palate. The first thing you’ll notice is the vibrant mosaic of red, yellow, and green. When you take a bite, you get the satisfying crunch of the peppers and the tender-sweetness of the cabbage, all coated in a light, savory sauce with that lovely, aromatic hint of garlic. It’s incredibly refreshing. I love serving this alongside a bowl of steamed jasmine rice for a simple vegetarian meal, but it’s also a fantastic side dish for grilled chicken, fish, or pan-seared tofu. This recipe is a canvas, so feel free to experiment! Try adding some shredded carrots, snow peas, or a handful of edamame. I truly hope you give this simple stir-fry a try. It’s a wonderful way to celebrate fresh produce and bring a bright, healthy, and delicious dish to your table in minutes. I’d love to hear how it turns out for you, so please feel free to share your experience or any creative twists you added in the comments below