Description
A quick and flavorful Asian Cabbage Stir Fry that’s perfect for busy weeknights, customizable based on available veggies, and healthier than takeout.
Ingredients
Scale
- 1 medium-sized green cabbage, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the vegetables: Begin by thinly slicing the cabbage, bell pepper, and green onions, then julienning the carrot.
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper until well combined. Set aside for later.
- Heat the oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Sauté garlic and ginger: Add the minced garlic and ginger into the hot oil and stir-fry for about 30 seconds until fragrant.
- Add the vegetables: Toss in the sliced bell pepper and julienned carrot. Stir-fry for about 2-3 minutes.
- Toss in the cabbage: Add the sliced cabbage and stir-fry for 5-7 minutes.
- Pour the sauce: Pour the prepared sauce over the stir-fried vegetables and cook for another 2 minutes.
- Garnish and serve: Turn off the heat, sprinkle with sliced green onions and toasted sesame seeds, and serve hot.
Notes
Always use room temperature ingredients for best results. Prep vegetables in advance for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg