Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 bell pepper, thinly sliced
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- Salt and pepper, to taste
- 1 tsp sesame seeds, for garnish (optional)
Instructions
- Prepare vegetables: shred the cabbage, julienne the carrots, and slice the bell pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, stir-frying for 30 seconds until fragrant.
- Add cabbage, carrots, and bell pepper. Stir-fry for 3–4 minutes until crisp-tender.
- Pour in soy sauce, sesame oil, and rice vinegar. Stir to coat evenly.
- Season with salt and pepper as needed and cook for another 1–2 minutes.
- Remove from heat, garnish with chopped green onions and sesame seeds, and serve hot.
Notes
- Add tofu, chicken, or shrimp to make it a complete meal.
- Try bok choy, kale, or Napa cabbage as alternatives.
- Top with peanuts or cashews for extra crunch.
- For a spicier kick, add red pepper flakes or sriracha.
- Swap soy sauce with tamari for gluten-free.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
