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Easy Cabbage Stir Fry

A quick and delightful medley of vibrant, crunchy cabbage, bell peppers, and carrots, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the stir fry
  • 1 head medium head of cabbage, chopped
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 piece bell pepper, sliced (any color)
  • 1 medium carrot, julienned
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Start by washing and chopping the cabbage into bite-sized pieces. Slice the bell pepper and julienne the carrot. This makes the cooking process smoother and ensures all your ingredients are ready to go.
Cooking
  1. In a large pan or wok, heat the olive oil over medium-high heat. You want it hot enough to give that beautiful sizzle when you add your veggies.
  2. Once the oil is shimmering, add the minced garlic. Stir it for about 30 seconds until it’s fragrant, but be careful not to burn it!
  3. Toss in the chopped cabbage, sliced bell pepper, and julienned carrots. Stir everything together, and cook for about 5-7 minutes, stirring occasionally. You want everything to be tender-crisp.
  4. Pour in the soy sauce and sprinkle some salt and pepper to taste. Stir everything to combine and let it cook for another 2-3 minutes to let the flavors meld together.
  5. Once everything is cooked to your liking, take it off the heat. Serve hot, optionally topped with sesame seeds for some extra flair!

Notes

Feel free to swap any vegetables based on what you have on hand, such as broccoli or zucchini. Ensure your pan is hot enough before adding the vegetables to avoid steaming. Store in an airtight container for 3-5 days in the fridge or freeze for up to 2 months.