Description
A vibrant and nutritious cabbage stir fry featuring a medley of crisp vegetables stir-fried in garlic and ginger with a drizzle of soy sauce.
Ingredients
Scale
- 1 medium head of cabbage, sliced
- 2–3 cups of mixed vegetables (carrots, bell peppers, broccoli)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2–3 tablespoons soy sauce
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add minced garlic and grated ginger to the hot oil and sauté for about one minute until fragrant.
- Toss in the sliced cabbage and stir-fry for 3-4 minutes until slightly softened but still crunchy.
- Add the mixed vegetables and soy sauce to the pan. Stir and cook for another 5-7 minutes until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with sesame seeds if desired.
Notes
Make-ahead by chopping veggies a day in advance. Can substitute seasonal vegetables or proteins like tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg