Quick Asian Cabbage Stir Fry (Print Version)
# Ingredients:
→ Protein & Base
01 -
1 pound ground meat (chicken, turkey, or pork)
02 -
2 tablespoons vegetable oil
03 -
1 medium onion, chopped
04 -
1 medium head of green cabbage, thinly sliced
05 -
2 medium carrots, shredded
→ Aromatics & Seasonings
06 -
3 garlic cloves, minced
07 -
1 teaspoon grated ginger
08 -
1/4 cup soy sauce
09 -
1 tablespoon sesame oil
10 -
1 teaspoon rice vinegar
11 -
1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
12 -
2 green onions, sliced
13 -
Sesame seeds (optional)
# Instructions:
01 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned and fully cooked, breaking it apart with a spoon. Drain any excess fat.
02 -
Add onion, garlic, and ginger to the skillet. Cook for 2-3 minutes until fragrant and onion softens.
03 -
Stir in the cabbage and carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
04 -
In a small bowl, whisk soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Pour over the stir fry and mix well.
05 -
Cook for another 2 minutes to meld flavors. Remove from heat and garnish with green onions and sesame seeds. Serve hot, optionally with steamed rice or cauliflower rice.
# Notes:
01 -
To make it vegetarian, swap the ground meat for tofu or tempeh
02 -
Add extra vegetables like bell peppers, mushrooms, or snap peas for variety
03 -
Use tamari or coconut aminos for a gluten-free version
04 -
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months