Description
A quick and colorful Cabbage Stir Fry that brings flavors and textures to life in just minutes!
Ingredients
Scale
- 1 medium head of green or purple cabbage, chopped
- 2 tablespoons vegetable oil (or olive oil)
- 1 bell pepper, thinly sliced (any color)
- 2 carrots, julienned or thinly sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated or minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil (optional, for flavor)
- Salt and black pepper to taste
Instructions
- Start by prepping your veggies. Chop the cabbage into bite-sized pieces, slice the bell pepper, julienne the carrots, and slice the onion.
- Heat your skillet or wok over medium-high heat. Add the vegetable oil and let it get nice and hot.
- Once the oil is hot, toss in the sliced onion first. Sauté it for about 2 minutes until it becomes slightly translucent.
- Now it’s time for the garlic and ginger! Add them to the pan and stir for about 30 seconds until fragrant.
- Next, add the carrots and bell pepper. Stir-fry these colorful veggies for about 3-4 minutes.
- Finally, add the cabbage to the pan and stir everything together. Cook for an additional 5-7 minutes, stirring occasionally.
- Drizzle in the soy sauce, rice vinegar, and sesame oil. Give everything a good stir, ensuring the sauce coats all the veggies.
- That’s it! Your Cabbage Stir Fry is ready to serve. Enjoy it on its own, or pair it with rice or noodles.
Notes
Great for using up leftover vegetables! Add some protein to make it a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg