This Quick and Delicious Cabbage Carrot Stir Fry is a colorful dish that’s both tasty and healthy! It brings together crunchy cabbage and sweet carrots, all tossed in a gentle stir-fry.
It’s perfect for a busy weeknight and comes together in no time. I love to pair it with rice, and honestly, it’s such a fun way to get my veggies in. Who knew healthy could be this easy? 🥕🥬
Key Ingredients & Substitutions
Cabbage: Green cabbage is crunchy and has a mild flavor. If you’re looking for a sweeter taste, try Napa cabbage or even red cabbage for a colorful twist. I love the way red cabbage looks in stir-fry!
Carrots: Julienned or shredded, carrots add a nice crunch. If they’re not available, consider using bell peppers or snap peas. They provide a lovely crispness and color, making the dish more vibrant.
Protein: You can use chicken, tofu, or ground pork. If you’d like a vegetarian option, tempeh or chickpeas also work well. I often prefer tofu for its ability to absorb flavors and give a satisfying texture.
Garlic & Ginger: Fresh garlic and ginger add essential flavor. If you’re in a pinch, you can use garlic and ginger powder, but fresh provides the best taste. Remember, the more finely minced, the more intense their flavors become!
Sauces: Soy sauce is a must! If gluten-free, substitute with tamari. Oyster sauce adds depth but can be skipped for a vegan version. I use more soy sauce instead for that extra flavor kick.
How Do I Get Perfectly Crisp Vegetables in My Stir-Fry?
Achieving those crunchy, vibrant vegetables is easier than you think! Timing and heat control are key. Start with the oil hot enough to sizzle when you add ingredients. Here’s the technique:
- Heat your vegetable oil until shimmering.
- Add garlic and ginger first, and sauté briefly to prevent burning.
- Add protein next to let it cook through. Crumble any ground meat for even cooking.
- Then, add cabbage and carrots. Stir-fry for just enough time (5-7 mins) to soften without losing crunch.
Remember to keep stirring frequently so all parts cook evenly—this keeps the veggies bright and crisp! Enjoy your stir-fry adventure!
Quick and Delicious Cabbage Carrot Stir Fry
Ingredients You’ll Need:
Vegetables:
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, julienned or shredded
Protein:
- 1 cup protein (chicken, tofu, or ground pork)
Seasonings:
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Garnish:
- 2 green onions, sliced
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe is quick and easy! You’ll need about 10 minutes for prep and 10 minutes for cooking, making a total of around 20 minutes to enjoy your delicious stir-fry!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by gathering all your ingredients. Slice the green cabbage and julienne or shred the carrots. Mince the garlic and ginger too. If you’re using chicken, tofu, or ground pork, chop or crumble it into bite-sized pieces.
2. Heat Up the Pan:
In a large pan or wok, heat the vegetable oil over medium-high heat until it’s nice and hot. You want to make sure it’s hot enough to quickly cook the ingredients.
3. Sauté Garlic and Ginger:
Add the minced garlic and ginger to the pan. Stir them around and sauté for about 30 seconds until they release a wonderful aroma. Be careful not to let them burn!
4. Cook Your Protein:
If you’re using a protein, add it to the pan now. Cook until it’s nicely browned and fully cooked through. If you’re using ground pork, make sure to crumble it as it cooks for even cooking.
5. Add Vegetables:
Once your protein is ready, toss in the cabbage and carrots. Stir-fry everything together for about 5-7 minutes. The veggies should be tender but still a bit crisp—perfectly cooked!
6. Mix in the Sauces:
Pour the soy sauce and oyster sauce (if you’re using it) over the veggies and protein. Stir well to combine everything. Then drizzle the sesame oil on top and give it another good mix.
7. Season and Finish Cooking:
Season your stir-fry with salt and pepper to taste. Cook for an additional 1-2 minutes to ensure everything is heated through and well combined.
8. Serve and Enjoy:
Remove the pan from the heat. Garnish your stir fry with sliced green onions and sesame seeds if you’d like. Serve it warm on its own or over rice or noodles for a full meal. Enjoy your delicious stir fry!
Can I Use Other Vegetables in This Stir Fry?
Absolutely! You can add or substitute other vegetables like bell peppers, snap peas, or broccoli. Just remember to slice them into similar sizes to ensure they cook evenly. Add them when you include the cabbage and carrots, adjusting the cooking time to keep them tender-crisp.
What Can I Substitute for Oyster Sauce?
If you want to skip oyster sauce, you can replace it with soy sauce for a vegetarian option or a mix of soy sauce and a dash of sugar for a sweet-salty flavor profile. Coconut aminos are also a great alternative for a gluten-free option!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to reheat in a pan on the stove over medium heat for even warming, adding a splash of water or oil if it seems dry. You can also serve it cold as a salad!
Can I Make This Stir Fry Vegan?
Yes! Just substitute the protein with tofu or chickpeas and ensure the oyster sauce is replaced or omitted. You can also enhance the flavor with a bit of hoisin sauce or additional soy sauce if you like. Enjoy your vegan twist!
