Cabbage Stir Fry
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
12 mins
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Servings
4
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Calories
38 kcal
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Course
Main Course
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Cuisine
Chinese
Cabbage Stir Fry
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Our flavorful 5-ingredient cabbage stir fry is a one pan vegetarian favorite that's on the table in under 15 minutes!
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Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pound shredded cabbage
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine, (Shaoxing wine)
Instructions
- In a large skillet or wok, over medium heat, add oil until hot. Stir in garlic and cook until lightly browned and fragrant.
- Add cabbage and stir until coated in oil. Cover and cook for 1 minute.
- Add soy sauce and cook for another minute or two.
- Increase heat to high and stir in Chinese cooking wine. Cook and stir cabbage for about 2 minutes, or until tender.
- Serve hot with rice, chicken or more.
Equipments used:
Notes
- Add protein. Mix in cooked ground turkey, chicken, pork, or bacon bits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for 4-6 weeks. Rewarm on the stovetop over medium-low heat if needed add a bit more cooking wine.
Nutrition Information
Show Details
Serving
1g
Calories
38kcal
(2%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
0.1g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.02g
Sodium
272mg
(11%)
Potassium
209mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
111IU
(2%)
Vitamin C
42mg
(47%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 38kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 272mg | 11% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 42mg | 47% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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