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Asian Cabbage Stir Fry

A quick and vibrant stir fry packed with fresh veggies, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 head cabbage, thinly sliced
  • 1 piece bell pepper, sliced
  • 1 cup snap peas
  • 1 medium carrot, julienned
  • 2 stalks green onions, chopped For garnish
Aromatics
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
Sauce & seasonings
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • to taste sesame seeds for garnish

Method
 

Cooking
  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. Stir-fry for about 5-7 minutes until the veggies are tender but still crisp.
  4. Pour in the soy sauce and toss to combine. Season with salt and pepper to taste.
  5. Remove from heat and garnish with green onions and sesame seeds. Serve hot and enjoy!

Notes

Stir fry keeps well in the fridge for 3-4 days. For longer storage, freeze in an airtight container for up to 3 months.