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Easy Cabbage Stir Fry

A quick and delightful stir fry featuring tender cabbage, crunchy carrots, and flavorful spices, perfect for incorporating more vegetables into your meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish, Vegetarian
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head small head of cabbage (about 3-4 cups, shredded)
  • 1 medium carrot (sliced thinly)
  • 1 cup snow peas (trimmed)
  • 1 any color bell pepper (sliced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
Sauces and Seasonings
  • 3 tablespoons soy sauce (ensure it's halal)
  • 1 tablespoon sesame oil (or cooking oil of choice)
  • 1 teaspoon red pepper flakes (optional, for spice)
  • Salt and black pepper (to taste)
Garnish
  • Sesame seeds (for garnish, optional)

Method
 

Preparation
  1. Begin by shredding the cabbage, slicing the carrot and bell pepper, and trimming the snow peas. Mince the garlic and grate the ginger to gather all the flavors together.
Cooking
  1. In a large skillet or wok, heat the sesame oil over medium-high heat. Allow it to come to temperature for about a minute.
  2. Add the minced garlic and grated ginger to the pan, stirring immediately to prevent burning. Cook for about 30 seconds until fragrant.
  3. Toss in the shredded cabbage, sliced carrots, bell pepper, and snow peas. Stir-fry the mixture for about 5-7 minutes, allowing the vegetables to soften but remain crisp.
  4. Pour in the soy sauce, stirring well to coat all the vegetables evenly. If you like a bit of heat, sprinkle in the red pepper flakes. Season with salt and black pepper to taste.
  5. Continue to stir-fry for another 2-3 minutes until the sauce is well absorbed and the vegetables are tender but still have a nice crunch.
  6. Once cooked, remove it from heat and sprinkle with sesame seeds if desired. Serve hot, and enjoy!

Notes

Feel free to substitute vegetables based on what you have available — broccoli, zucchini, or even mushrooms work beautifully. Avoid overcrowding the pan; cook in batches if necessary to ensure that everything crisps up nicely. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.