Cabbage Stir Fry

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  • Prep Time

    5 mins

  • Cook Time

    7 mins

  • Total Time

    12 mins

  • Servings

    4

  • Calories

    38 kcal

  • Course

    Main Course

  • Cuisine

    Chinese

Cabbage Stir Fry

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

Servings
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 pound cabbage shredded
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine Shaoxing wine

Instructions

  1. In a large skillet or wok, over medium heat, add oil until hot. Stir in garlic and cook until lightly browned and fragrant.
  2. Add cabbage and stir until coated in oil. Cover and cook for 1 minute.
  3. Add soy sauce and cook for another minute or two.
  4. Increase heat to high and stir in Chinese cooking wine. Cook and stir cabbage for about 2 minutes, or until tender.
  5. 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 (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%)

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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