Description
A delicious and easy recipe for a crispy Asian cabbage stir-fry that is packed with flavor and nutrients.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 bell pepper, thinly sliced (any color)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced onion and stir-fry for about 2 minutes until it starts to soften.
- Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Add the shredded cabbage, julienned carrots, and sliced 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, and sugar. Pour this mixture over the vegetables and toss to combine.
- Cook for another 2-3 minutes, allowing the sauce to coat the vegetables evenly. Season with salt and pepper to taste.
- Remove from heat and stir in the chopped green onions.
- Serve hot, garnished with sesame seeds if desired.
Notes
- For added protein, consider adding cooked chicken, shrimp, or tofu to the stir-fry.
- Experiment with different vegetables such as snap peas, broccoli, or mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 15 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