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Quick and Healthy Cabbage Stir Fry

A vibrant medley of sautéed cabbage, colorful bell peppers, and crunchy carrots tossed in a delectable sesame sauce, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head green cabbage, shredded
  • 1 medium carrot, julienned
  • 1 medium red bell pepper, sliced
  • 2 tablespoons sesame oil (or any preferred cooking oil)
  • 3 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • to taste Salt and pepper
  • for garnish Green onions, sliced (optional)

Method
 

Preparation
  1. Start by shredding the cabbage, julienning the carrot, and slicing the bell pepper. Aim for uniform size to ensure even cooking.
Cooking
  1. In a large skillet or wok, heat the sesame oil over medium-high heat.
  2. Once hot, add minced garlic and stir-fry for about 30 seconds or until fragrant.
  3. Add the cabbage, carrot, and bell pepper to the pan. Stir continuously for about 5-7 minutes until the vegetables are tender yet still have a satisfying crunch.
  4. Pour in the low-sodium soy sauce and gently fold the vegetables to coat them evenly. Cook for an additional minute.
  5. After pulling the pan from the heat, sprinkle with sesame seeds and green onions. Serve immediately as a standalone dish or over rice.

Notes

Feel free to swap out the cabbage for other leafy greens like kale or bok choy. Keeping an eye on the vegetables while cooking is crucial to maintain their vibrant color and crunch. To store leftovers, let them cool completely before transferring to an airtight container, and they can last in the fridge for up to 3-4 days.