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Delicious Asian cabbage stir fry with colorful vegetables and fresh ingredients.

Asian Cabbage Stir Fry

A quick and vibrant stir fry featuring crisp vegetables and fragrant ginger, perfect for a simple yet delicious meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 head head of cabbage, thinly sliced Use green or Napa cabbage for best results.
  • 1 medium bell pepper, sliced Any color bell pepper can be used.
  • 1 large carrot, julienned For added color, use a purple carrot.
  • 1 cup snap peas Fresh or frozen can be used.
  • 2 stalks green onions, chopped Use both white and green parts for flavor.
  • 3 cloves garlic, minced Fresh garlic is best for flavor.
  • 1 tablespoon ginger, minced Fresh ginger provides a stronger taste.
Sauce and Seasoning
  • 2 tablespoons soy sauce Use tamari for a gluten-free version.
  • 1 tablespoon sesame oil Use toasted sesame oil for a richer flavor.
  • to taste Salt and pepper Adjust according to preference.
  • for garnish Sesame seeds Optional, for added crunch.

Method
 

Cooking Steps
  1. Heat the sesame oil in a large skillet or wok over medium heat.
  2. Add garlic and ginger, and sauté until fragrant, about 1 minute.
  3. Toss in the cabbage, bell pepper, carrot, and snap peas.
  4. Stir-fry for about 5-7 minutes until the veggies are tender but still crisp.
  5. Pour in the soy sauce and toss everything to combine.
  6. Season with salt and pepper to taste.
  7. Remove from heat and garnish with green onions and sesame seeds.
  8. Serve hot and enjoy!

Notes

Leftover stir fry can be stored in the fridge for up to 3 days. For freezing, it can be kept for about a month. When reheating, add a splash of water for moisture.