SS Superior Sauce USA

Recipe

Ginger Scallion Vietnamese Vegetables Stir Fry with cabbage

VietnameseVegetablesDinnerStir FryWeeknight MealsVietnamDairy FreeVeganVegetarian

Ginger Scallion Vietnamese Vegetables Stir Fry with cabbage is an easy Vietnamese-style recipe with vegetables, bean sprouts, steamed jasmine rice, and a simple ginger scallion sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 side servings or 2 main servings
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Why this easy recipe works

Ginger Scallion Vietnamese Vegetables Stir Fry with cabbage is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: large wok or 12-inch skillet
  • Heat: medium-high heat
  • Best side: steamed jasmine rice

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 5 cups mixed vegetables cut into bite-size pieces
  • 2 cups bean sprouts, cut into bite-size pieces
  • 1 cup steamed jasmine rice
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: cut vegetables into similar-size pieces so they cook evenly. Cut bean sprouts into bite-size pieces.
  2. Minute 5-8, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Keep it beside the stove.
  3. Minute 8-10, large wok or 12-inch skillet: preheat over medium-high heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, large wok or 12-inch skillet: cook the protein in one layer until browned. Cook vegetables until crisp-tender, not mushy.
  5. Minute 17-22, large wok or 12-inch skillet: add bean sprouts and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, large wok or 12-inch skillet: add steamed jasmine rice and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add cilantro and mint, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut bean sprouts evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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