Description
A vibrant and healthy cabbage stir fry featuring crisp vegetables sautéed with garlic, ginger, and a savory soy-sesame sauce. This quick and easy dish is perfect for a nutritious weeknight meal and can be served on its own or over rice or noodles.
Ingredients
Scale
Vegetables
- 1 medium head cabbage (About 1.5 lbs, thinly sliced)
- 1 large carrot (Julienned)
- 1 large red bell pepper (Thinly sliced)
- 4 stalks green onions (Chopped)
- 3 cloves garlic (Minced)
- 1 inch piece ginger (Grated)
Oils and Sauces
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Seasonings
- 1 teaspoon red pepper flakes (Adjust to taste)
- Salt (to taste)
- Pepper (to taste)
Optional
- Cooked rice or noodles (for serving)
Instructions
- Prepare Ingredients: Wash all vegetables thoroughly. Thinly slice the cabbage, julienne the carrot, thinly slice the red bell pepper, mince the garlic, grate the ginger, and chop the green onions.
- Heat Oil: Place a large frying pan or wok over medium-high heat and add the vegetable oil, heating until hot but not smoking.
- Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add Carrot and Bell Pepper: Toss in the julienned carrot and sliced red bell pepper. Stir-fry for 2 to 3 minutes until they start to soften but retain some crunch.
- Cook Cabbage: Add the sliced cabbage to the pan. Continue stir-frying for 5 to 7 minutes until the cabbage becomes tender but still has a slight crispness.
- Add Sauces and Spices: Pour in the soy sauce and sesame oil, then sprinkle the red pepper flakes. Stir well to coat all the vegetables evenly with the sauce and spices.
- Season and Finish: Season with salt and pepper to taste. Add the chopped green onions and stir briefly before removing the pan from the heat.
- Serve: Serve the stir fry hot on its own or over cooked rice or noodles if desired for a more substantial meal.
Notes
- Adjust red pepper flakes to control the spice level.
- You can substitute vegetable oil with any neutral oil like canola or sunflower oil.
- This dish can be customized by adding other vegetables such as snap peas or mushrooms.
- For added protein, consider adding tofu, chicken, or shrimp.
- Best served immediately to enjoy the vegetables’ crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cabbage stir fry, vegetarian stir fry, healthy stir fry, quick vegetable stir fry, Asian stir fry recipe
