Description
A quick and delicious 20-minute Asian cabbage stir fry that is perfect for a weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the shredded cabbage, julienned carrots, and sliced red bell pepper to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes (if using).
- Pour the sauce over the stir-fried vegetables and toss to coat evenly. Cook for another 2 minutes to heat through.
- Remove from heat and stir in the chopped green onions.
- Serve hot, garnished with sesame seeds.
Notes
- For added protein, include cooked chicken, shrimp, or tofu during the stir-fry process.
- Experiment with different vegetables such as snap peas, broccoli, or mushrooms for a unique flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg