Cabbage Stir Fry
A quick and flavorful cabbage stir fry made with tender-crisp cabbage, carrots, garlic, ginger, and a savory sesame soy sauce. Perfect as an easy side dish or light weeknight meal.
Ingredients
- * 1 small green cabbage thinly sliced, about 6 cups
- * 1 medium carrot shredded or julienned
- * 3 green onions sliced
- * 2 cloves garlic minced
- * 1 tablespoon fresh ginger grated
- * 2 tablespoons soy sauce
- * 1 tablespoon sesame oil
- * 1 tablespoon rice vinegar
- * 1 teaspoon honey or brown sugar
- * 1/4 teaspoon red pepper flakes optional
- * 1 tablespoon cooking oil
- * 1 tablespoon sesame seeds optional for garnish
Instructions
- Thinly slice the cabbage and prepare the carrot, green onions, garlic, and ginger.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or brown sugar, and red pepper flakes if using.
- Heat the cooking oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger and stir for about 30 seconds, until fragrant.
- Add the sliced cabbage and carrot to the skillet.
- Stir fry for 5 to 7 minutes, tossing often, until the cabbage is tender but still slightly crisp.
- Pour the sauce over the vegetables and toss well to coat.
- Cook for another 1 to 2 minutes, until the sauce lightly coats the cabbage.
- Stir in the sliced green onions.
- Remove from heat and garnish with sesame seeds if desired.
- Serve hot.
Notes
* Use green cabbage, napa cabbage, or savoy cabbage for this recipe.
* Add mushrooms, bell peppers, snap peas, broccoli, tofu, chicken, beef, pork, or shrimp for a heartier stir fry.
* Keep the heat at medium-high so the cabbage cooks quickly without becoming watery.
* Do not overcook the cabbage. It should be tender but still have a little crunch.
* Taste before adding extra salt because soy sauce can vary in saltiness.
* For more heat, add chili crisp, sriracha, or extra red pepper flakes.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat in a skillet over medium heat for the best texture, or microwave until warmed through.
* Freezing is not recommended because cabbage can become soft and watery after thawing.
* Make ahead by slicing the vegetables and mixing the sauce up to 1 day in advance. Store them separately until ready to cook. ## Nutrition Nutrition information is estimated per serving. * Calories: 105
* Protein: 3g
* Carbohydrates: 13g
* Fat: 6g
* Saturated Fat: 1g
* Fiber: 5g
* Sugar: 7g
* Sodium: 540mg
* Add mushrooms, bell peppers, snap peas, broccoli, tofu, chicken, beef, pork, or shrimp for a heartier stir fry.
* Keep the heat at medium-high so the cabbage cooks quickly without becoming watery.
* Do not overcook the cabbage. It should be tender but still have a little crunch.
* Taste before adding extra salt because soy sauce can vary in saltiness.
* For more heat, add chili crisp, sriracha, or extra red pepper flakes.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat in a skillet over medium heat for the best texture, or microwave until warmed through.
* Freezing is not recommended because cabbage can become soft and watery after thawing.
* Make ahead by slicing the vegetables and mixing the sauce up to 1 day in advance. Store them separately until ready to cook. ## Nutrition Nutrition information is estimated per serving. * Calories: 105
* Protein: 3g
* Carbohydrates: 13g
* Fat: 6g
* Saturated Fat: 1g
* Fiber: 5g
* Sugar: 7g
* Sodium: 540mg