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Asian Cabbage Stir Fry

A vibrant stir fry featuring crisp cabbage, colorful veggies, and a blend of delectable Asian flavors, perfect for busy weeknights or as a delightful side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium head green cabbage, thinly sliced
  • 1 piece bell pepper (red, yellow, or orange), thinly sliced
  • 1 cup carrots, julienned
  • 1 piece onion, thinly sliced
Aromatics and Oils
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
Optional Garnish
  • Sesame seeds and green onions for garnish

Method
 

Preparation
  1. Start by washing and slicing your cabbage, bell pepper, carrots, and onion. Mince the garlic and set aside.
Cooking
  1. In a large wok or frying pan, heat the vegetable oil over medium-high heat.
  2. Add the garlic and onion to the pan, stirring frequently until fragrant and the onion is translucent, about 2-3 minutes.
  3. Toss in the cabbage, bell pepper, and carrots. Stir-fry for 5-7 minutes until the veggies are tender yet still crisp.
  4. Drizzle the soy sauce and sesame oil over the vegetables. Stir well to coat everything in the delicious sauce, cooking for an additional 2 minutes.
  5. Remove from heat and top with sesame seeds and green onions if using. Serve warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through to keep the veggies crisp. You can freeze the stir fry for up to a month.