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Asian Cabbage Stir Fry

Quick & Delicious Asian Cabbage Stir Fry for Busy Evenings

Enjoy a vibrant Asian Cabbage Stir Fry, quick to prepare and loaded with healthy veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 1 head Green Cabbage Substitute with napa or savoy cabbage for variety.
  • 2 tablespoons Vegetable Oil Use canola or peanut oil for unique flavor.
  • 3 cloves Garlic Minced, fresh is best.
  • 1 inch Ginger Minced, peel the skin for best flavor.
  • 1 whole Red Bell Pepper Thinly sliced; try yellow or green bell peppers.
  • 1 whole Carrot Julienned; zucchini can be used as an alternative.
For the Sauce
  • 3 tablespoons Soy Sauce Use gluten-free tamari if needed.
  • 1 tablespoon Oyster Sauce Substitute with mushroom sauce for vegetarian options.
  • 1 teaspoon Sesame Oil Optional but adds great depth.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is an acceptable alternative.
  • 1 teaspoon Sugar Can be reduced or swapped for honey.
  • 1/4 teaspoon Black Pepper Adjust to personal preference.
For Garnish
  • 2 whole Green Onions Sliced; can use chives as a substitute.
  • 1 tablespoon Toasted Sesame Seeds Omit if keeping it simple.

Equipment

  • Wok
  • Skillet
  • Small bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and slice the vegetables. Thinly slice green cabbage and red bell pepper, julienne carrot, and slice green onions. Aim for uniform sizes.
  2. Mix the Sauce: Combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper in a small bowl. Whisk until well-blended.
  3. Heat the Oil: Place a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Heat for 1-2 minutes until shimmering.
  4. Stir-Fry Aromatics: Add minced garlic and ginger to the pan. Stir fry for about 30 seconds until fragrant and lightly golden.
  5. Add Bell Pepper and Carrot: Toss in the sliced bell pepper and julienned carrot. Stir-fry for 2-3 minutes until softened but retaining crunch.
  6. Incorporate Cabbage: Add prepared cabbage to the skillet. Stir-fry for another 5-7 minutes until wilted but still crisp.
  7. Add the Sauce: Pour the prepared sauce over the vegetables and toss to coat evenly. Stir-fry for another 2 minutes.
  8. Garnish and Serve: Remove from heat, transfer to a serving dish, and garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 80mgIron: 1.5mg

Notes

Ensure the wok is hot before adding ingredients for optimal stir-fry texture.

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