Stir Fried Cabbage

  

Stir Fried Cabbage Recipe

Author: Cheyanne Holzworth [nospoonnecessary.com]

Ingredients

·       1 TBS EACH: Unsalted Butter & Neutral Oil (Peanut, Vegetable or Grapeseed)

·       2-3 Cloves Garlic – peeled & finely diced

·       2 teaspoons Fresh Ginger – grated (or 1 teaspoon Ginger Powder)

·       1 small Head Cabbage – thinly sliced (about 2 pounds) (SEE NOTES)

·       1 small Yellow Onion – thinly sliced

·       2 large Carrots – peeled & shredded

·       3 large Scallions – sliced; white/light green part and dark parts separated

·       Kosher Salt & Pepper

Sauce:

·       2 TBS Reduced Sodium Soy Sauce

·       1 TBS EACH: Honey & Rice Vinegar

·       1 ½ tsp Mirin

·       ¼ tsp Toasted Sesame Oil

·       1/8 - ¼ tsp Crushed Red Pepper Flakes – or more to taste

Garnish: Sesame Seeds and Crushed Peanuts, Chopped Cilantro, Lime Wedges, Sriracha

You can serve with: Cooked Chicken, Beef, Pork, Tofu or Eggs

Instructions

1.             Make the sauce: In a small bowl or liquid measuring cup, combine all the ingredients from the sauce list. Whisk well to thoroughly combine. Set aside.

2.             Stir-fry onions & aromatics: In a large sauté pan over medium-high heat, melt the butter with the oil. Add the onion and stir-fry until almost softened, about 3 minutes. Add the garlic and ginger to the pan along with the white/light green parts of the scallions. Cook, stirring, until fragrant about 1 minute.

3.             Add cabbage & carrots: Increase the heat to high and immediately add the cabbage and carrots to the pan and stir well. Let the cabbage cook for 1 minute undisturbed (you want the cabbage to slightly char). Stir and toss the mixture well and then allow to cook undisturbed for another 1 minute. Toss rapidly and continue to cook, stir-frying, for 1 minute.

4.             Add sauce: Add the sauce to the pan and toss well so everything is coated. Cook until the cabbage is just tender and softened, about 1 minute.

5.             Taste: Remove from heat and stir in the dark green parts of the scallions. Taste and adjust for seasoning with salt, pepper, fresh lime juice and/or sriracha. Transfer to a serving plate.

6.             Serve: Top with optional garnishes and serve hot. Enjoy!