Name: Cabbage Stir Fry with Mushrooms and Lentils in Spicy Maple Soy Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 14 oz Cabbage, shredded; 9 oz Button mushrooms, sliced; 4 oz Brown lentils, canned and drained; 1 medium Carrot, julienned; 1 medium Onion, sliced; 3 cloves Garlic, minced; ⅓ cup Vegetable broth; ⅓ cup Soy sauce (or gluten-free tamari); 1 Tbsp Rice vinegar; 1½ Tbsp Maple syrup (plus 1 Tbsp, total 2½ Tbsp); 2 Tbsp Cornstarch; ¼ tsp Sriracha (or any other chili paste); 1 Tbsp Ginger powder; 2 Tbsp Coconut oil; Salt, to taste; Black pepper, to taste; 4.5 oz Rice, cooked; Chopped spring onion, for topping

Jump to Recipe· 3.8 from 10 reviews

I absolutely love sharing this Cabbage Stir Fry with Mushrooms and Lentils in Spicy Maple Soy Sauce Recipe because it hits all the right notes for me—comforting, flavorful, and surprisingly wholesome. The tender cabbage and mushrooms soak up that vibrant spicy maple soy sauce in such a delightful way, while the lentils add a satisfying bite and protein boost. It’s an easy, quick dish that feels both cozy and exciting on the palate, perfect whenever I want something nourishing but never boring.

Why You’ll Love This Cabbage Stir Fry with Mushrooms and Lentils in Spicy Maple Soy Sauce Recipe

One of the things that really stands out for me in this recipe is the perfect balance of flavors. There’s a luscious sweetness from the maple syrup that counteracts the gentle heat from the sriracha, all woven together by the umami richness of soy sauce. The cabbage holds a delightful crisp-tender texture, while the mushrooms bring an earthiness that grounds the dish. When I’m cooking this, I always find myself sneaking tastes and marveling at how these simple ingredients create something truly special.

Beyond the taste, what I appreciate most is how effortless this recipe is to throw together on a busy day. The prep is straightforward, and the whole dish comes together in just about 25 minutes from start to finish. Whether I’m making a quick weeknight dinner or looking for a crowd-pleaser to bring to a casual gathering, this stir fry never disappoints. It’s the kind of recipe that’s versatile enough for various occasions but still feels thoughtfully crafted and vibrant.

Ingredients You’ll Need

A close-up top view of a cabbage cut in half showing many layers, starting from the center with tight, pale yellow leaves that turn white, then light green as they reach the outer layers; the leaves have a soft, wavy texture and are arranged in circular concentric layers. The cabbage rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential, each one adding its own unique touch to texture, flavor, and color. Together, they transform ordinary pantry staples into a mouthwatering feast.

Cabbage (14 oz): Provides a crisp, slightly sweet base that absorbs the sauce beautifully.
Button mushrooms (9 oz): Add an earthy, meaty texture that complements the cabbage perfectly.

Brown lentils, canned (4 oz): Boost protein and bring heartiness to the dish without overpowering it.
Carrots, medium (1): Offer a subtle sweetness and bright orange color for visual appeal.
Onion, medium (1): Builds a savory foundation with natural sweetness when sautéed.

Coconut oil (2 Tbsp): Adds a hint of tropical richness and ideal high-heat cooking fat.
Vegetable broth (⅓ cup): Contributes depth and moisture to the sauce.
Soy sauce (⅓ cup): Infuses the stir fry with umami and saltiness.

Rice vinegar (1 Tbsp): Balances the flavors with a subtle tang.
Maple syrup (1 + ½ Tbsp): Sweetens naturally and helps the sauce caramelize.
Cornstarch (2 Tbsp): Thickens the sauce to a perfect glossy finish.

Sriracha (¼ tsp): Provides that gentle spicy kick to awaken the palate.
Ginger powder (1 Tbsp): Warms the dish with fragrant spice.
Garlic (3 cloves): Adds savory punch and depth to the sauce.

Rice, cooked (4.5 oz): The perfect neutral bed to serve this flavorful stir fry over.

Directions

Step 1: Start by making the stir-fry sauce. In a small bowl, whisk together the vegetable broth, soy sauce (or gluten-free tamari if preferred), rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic until smooth. Set this aside while you prepare the vegetables.

Step 2: Heat a wok or a large non-stick frying pan over medium heat. Add the coconut oil and once melted, toss in the sliced onions. Sauté them for about 2 to 3 minutes until they become translucent and fragrant—this step builds a delicious base for your stir fry.

Step 3: Add the sliced button mushrooms, shredded cabbage, and julienned carrots to the pan. Increase the heat to medium-high and stir constantly for 5 to 6 minutes. You’ll want the vegetables to soften but still retain a bit of their crunch for texture contrast. Season lightly with salt and freshly ground black pepper at this stage.

Step 4: Stir in the canned brown lentils, making sure they warm through. Then, give your stir-fry sauce a quick whisk to re-mix the cornstarch and pour it into the pan. Continue stirring as the sauce thickens, which should take a couple of minutes. The veggies and lentils will be beautifully coated in the sticky, glossy spicy maple soy sauce.

Step 5: Serve your stir fry hot atop freshly cooked rice. I love topping it with chopped spring onions or even a sprinkle of toasted sesame seeds for an extra pop of flavor and texture. Enjoy immediately for the best experience.

Servings and Timing

This recipe generously serves 4 people, making it perfect for a family dinner or to enjoy as leftovers. The prep time is about 10 minutes since most vegetables only need a quick slice or shred. Cooking takes roughly 15 minutes, making the total time around 25 minutes from start to finish. There’s no resting time needed—I find this dish best enjoyed right away while the sauce is still glossy and the veggies crisp-tender.

How to Serve This Cabbage Stir Fry with Mushrooms and Lentils in Spicy Maple Soy Sauce Recipe

The image shows two white dishes on a white marbled surface, one oval bowl filled with a stir-fry mixture of sliced mushrooms, shredded cabbage, lentils, and thin carrot sticks, garnished with white and black sesame seeds and accompanied by lemon wedges on the side; the second dish is a white plate partially filled with white rice topped with the same stir-fry mix and sesame seeds, with a pair of wooden chopsticks resting on the plate’s edge, with a light wooden bamboo mat underneath the black plate and lemon wedges scattered on the surface, photo taken with an iphone --ar 4:5 --v 7

When I serve this cabbage stir fry, I like to plate it over a bed of warm, fluffy rice—jasmine or basmati both work beautifully. The rice soaks up the flavorful sauce and turns every bite into a comforting mouthful. For a bit of crunchy texture and freshness, I often sprinkle on chopped scallions or even some toasted cashews. A wedge of lime on the side can add a surprising burst of brightness that lifts all the flavors.

This dish pairs wonderfully with simple sides like steamed broccoli or roasted snap peas if you want to add more vibrant veggies to the meal. For drinks, I enjoy a chilled glass of crisp white wine like Sauvignon Blanc to complement the tangy and sweet notes in the stir fry. If I’m keeping things non-alcoholic, a lightly sweetened iced green tea or ginger beer adds a refreshing contrast.

I find this recipe is perfectly suited for casual weeknight dinners when I’m craving something fast but satisfying, and it’s just as lovely for informal dinner parties. It’s best served hot so the sauce stays silky and the veggies keep their freshness. Portion-wise, I usually serve about one generous cup per person over rice, which fills everyone up nicely while leaving room for dessert!

Variations

I’ve played around with this recipe in many ways depending on what I have on hand. If you want to switch things up, you can easily substitute the brown lentils for chickpeas or even black beans for a different texture and flavor. For the mushrooms, cremini or shiitake add a bit more umami depth if you want something earthier.

This recipe is naturally vegan and gluten-free if you swap soy sauce for tamari. You could even use coconut aminos to make it soy-free while keeping the sauce sweet and savory. If you prefer a milder dish, reduce or omit the sriracha, or amp it up by adding fresh chopped chili for an intense kick.

For a different cooking method, I’ve also enjoyed this stir fry in an air fryer if you want crisper veggies—just toss everything with the sauce and air fry at 375°F (190°C) for about 8-10 minutes, shaking halfway through. Alternatively, steaming the cabbage briefly before stir-frying helps retain more moisture if you like a softer texture. Feel free to get creative and make the dish your own!

Storage and Reheating

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container and refrigerate for up to 3 days. I prefer glass containers with tight-fitting lids because they keep the flavors fresh and don’t absorb odors. Make sure the stir fry has cooled to room temperature before sealing to avoid condensation that can make the veggies soggy.

Freezing

This cabbage stir fry can be frozen, but I recommend freezing it without the rice to preserve the best texture. Portion the stir fry into freezer-safe airtight containers or heavy-duty freezer bags and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, I like to warm it gently on the stovetop in a skillet over medium heat, stirring often to revive the sauce’s shine and prevent sticking. Adding a splash of water or broth can help loosen the sauce if it thickened too much. Avoid microwaving if possible because the texture can become uneven, and the cabbage might get mushy. Reheating slowly keeps the flavors balanced and the veggies perfectly tender-crisp.

FAQs

Can I use other types of cabbage for this recipe?

Absolutely! While green cabbage works beautifully, you can substitute with Napa or Savoy cabbage for a slightly different texture and flavor. These varieties tend to be more tender and mildly sweeter, which adds a nice twist.

Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep because it reheats well and stays delicious for a few days in the fridge. Just keep the rice separate until you’re ready to eat to prevent it from getting too soggy.

How spicy is this dish, and can I adjust the heat?

The recipe has a gentle kick from the sriracha that you can easily control. If you prefer less heat, reduce or omit the sriracha. For more spice, add fresh chili flakes, or drizzle some chili oil on top when serving.

Can I make this recipe gluten-free?

Definitely! Just swap out the soy sauce for a gluten-free tamari or coconut aminos. Everything else in the recipe is naturally gluten-free, making it easy to adapt.

What’s the best way to prep the vegetables for even cooking?

I like to slice the mushrooms thinly, shred the cabbage finely, and julienne the carrots so everything cooks evenly and quickly. Uniform sizes help avoid overcooked or undercooked bits and keep the stir fry perfectly balanced.

Conclusion

I hope you’ll give this Cabbage Stir Fry with Mushrooms and Lentils in Spicy Maple Soy Sauce Recipe a try soon—it truly is one of my favorite dishes to make when I want something fast, flavorful, and satisfying. It’s a vibrant medley of textures and tastes that feels both nourishing and indulgent. Once you toss this together, I’m sure it’ll become a favorite in your recipe rotation, just like it did in mine!