Heat the vegetable oil in a wok, or a large skillet over medium-high heat.
Add the onion, garlic, ginger, and carrot and cook, stirring, until onions are softened, about 1 minute.
Add the cabbage, and cook, stirring, until cabbage starts to wilt about 2 minutes.
Stir in the soy sauce, rice vinegar, and sesame oil.
Cook until cabbage is wilted, about 3 minutes.
Remove from heat and add the bean sprouts, tossing to combine.
Serve with hot sauce on the side.
Use chili flakes. If you prefer, you can add red chili flakes to this cabbage stir-fry recipe during the cooking process, and skip the hot sauce.
Great with leftovers. Add previously cooked tofu, shrimp, chicken, or beef after stirring in the soy sauce to give it time to heat through.
Add a protein. Adding a protein to this recipe takes it from a side dish to a complete meal. Sauté tofu, shrimp, chicken or beef before continuing with the recipe.
Choose the right cabbage. Choose a cabbage that feels heavy for its size and has no spots or blemishes for this cabbage stir-fry recipe and other cabbage-based recipes. It should be bright green, with crisp looking, tightly packed leaves. Some cabbages are huge, so you may need to plan for more than one meal using cabbage.
Make it gluten free. This recipe is gluten-free if you use gluten-free soy sauce or tamari.