Mix up dinner with this easy Cabbage Stir Fry. Mellow and slightly sweet green cabbage is sauteed with lots of garlic and ginger, and umami-packed mushrooms, tossed in a homemade stir fry sauce. It’s a nutrition-loaded vegetarian meal ready in under 20 minutes!
Sauce: Combine all the stir-fry sauce ingredients in a bowl or jar. Whisk or shake to combine and set aside.
Heat a large skillet or wok over medium-high heat. Add sliced mushrooms and cook, allowing the water to evaporate, for about 4-5 minutes.
Stir in the oil and yellow onion. Add the garlic and ginger. Cook for 3-4 minutes until the onion slices start to soften.
Add red bell pepper slices and cook for 1-2 minutes. Pour in the sauce and simmer for 1-2 minutes until slightly thickened.
Toss in cabbage and shredded carrots until combined and cook for 2-3 minutes until just tender (you don’t want it to become soggy). Toss with a squeeze of lime.
Serve over rice with cilantro, green onions, and sesame seeds.
Notes
Carrots: if using thicker shredded or julienned cut carrots, add them with the red bell pepper so they have time to become tender.
Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.
Sauce: the cabbage soaks in a lot of the sauce, but if you like less saucy stir fry, start with about 3/4 cup and add additional as needed.
Use stock with no added salt or water for a less salty version.