Cabbage Stir Fry Vegetables (Print Version)
Crisp cabbage and colorful vegetables wok-tossed in a savory Asian-inspired sauce for a quick, healthy meal ready in under 30 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head green cabbage, thinly sliced
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
→ Sauce
07 - 3 tbsp soy sauce (use gluten-free if needed)
08 - 1 tbsp sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tsp maple syrup or honey
11 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
12 - 1 tbsp toasted sesame seeds
13 - Fresh cilantro or parsley, chopped (optional)
# How to Make It:
01 - Thinly slice cabbage, julienne carrot, slice bell pepper and green onions, mince garlic, and grate ginger. Set aside all prepared vegetables.
02 - Whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and crushed red pepper flakes in a small bowl until combined.
03 - Heat a large wok or skillet over medium-high heat. Add a splash of avocado or canola oil.
04 - Add garlic and ginger to hot oil. Sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add carrots and bell pepper. Stir-fry for 2-3 minutes until slightly tender but still crisp.
06 - Add sliced cabbage and stir-fry until it just begins to wilt, about 4-5 minutes. Vegetables should retain some crunch.
07 - Pour prepared sauce over vegetables. Toss continuously to coat evenly. Cook for 1-2 minutes until flavors meld.
08 - Remove from heat. Stir in green onions. Garnish with toasted sesame seeds and fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce balances salty and sweet perfectly without overpowering the vegetables natural flavors
- It comes together in under 30 minutes but tastes like something that simmered for hours
- Leftovers actually taste better the next day as the vegetables soak up more flavor
02 -
- Crowding the pan will steam your vegetables instead of stir frying them, so use your largest pan or cook in batches
- Letting the pan get properly hot before adding oil prevents sticking and gives you that restaurant style sear
- The vegetables keep cooking after you add the sauce, so slightly undercook them in the earlier steps
03 -
- Pre cut all your vegetables before turning on the stove, once stir frying starts there is no time to chop
- Room temperature vegetables cook more evenly than cold ones straight from the refrigerator
- Have your serving bowls ready because this dish is best enjoyed immediately