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Asian Cabbage Stir Fry

A quick and vibrant stir fry featuring crunchy cabbage and colorful vegetables in a savory sauce, perfect for weeknight dinners or as a side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups shredded cabbage
  • 1 cup sliced bell peppers (any color)
  • 1 cup julienned carrots
Sauce and Cooking Ingredients
  • 2 tablespoons vegetable oil For sautéing
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Garnish (Optional)
  • sesame seeds For garnishing
  • green onions For garnishing

Method
 

Preparation
  1. Start by thoroughly washing and shredding the cabbage. Julienne the carrots and slice the bell peppers into thin strips.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the minced garlic and ginger to the hot oil, stirring quickly (about 30 seconds) until fragrant.
  3. Toss in the shredded cabbage, sliced bell peppers, and carrots. Stir-fry for about 5-7 minutes or until the vegetables are tender yet still vibrant.
  4. Pour the soy sauce over the sautéed veggies, stirring to combine. Cook for another 2 minutes, allowing the sauce to distribute evenly.
  5. Transfer the stir fry to a serving dish, garnishing with sesame seeds and sliced green onions if desired. Serve warm and enjoy.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently. Can be frozen for up to a month, but texture may change.