Description
A quick and flavorful recipe for Asian Cabbage Stir Fry that combines fresh vegetables with a savory sauce.
Ingredients
Scale
- 1 medium green cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 green onion, sliced
- 1 clove garlic, minced
- 2.5 cm piece ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame seeds
Instructions
- Slice the green cabbage and red bell pepper, julienne the carrot, and slice the green onion.
- In a small bowl, combine soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and ground black pepper. Stir to blend and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant but not browned.
- Add the sliced red bell pepper and carrot to the wok. Stir-fry for 2 to 3 minutes, allowing them to begin softening.
- Incorporate the sliced cabbage and stir well. Continue to stir-fry for 5 to 7 minutes, ensuring the cabbage becomes tender while retaining some crunch.
- Pour the prepared sauce mixture over the vegetables. Toss thoroughly to evenly coat all components.
- Stir-fry for an additional 2 minutes, allowing the flavors to meld.
- Remove from heat. Garnish with sliced green onions and sprinkle with toasted sesame seeds. Serve hot as a side or light main.
Notes
- Feel free to add other vegetables like snap peas or broccoli for extra nutrition.
- Adjust the level of seasoning according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Vegetable Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg