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5.0 from 3 votes

Get the Recipe Quick Cabbage & Mixed Veggie Stir Fry (Vegetarian)

Spice up your vegetarian dinner rotation with this veggie-loaded green cabbage stir fry. It’s made with shredded cabbage, mushrooms, bell peppers and carrots, plus fresh garlic and ginger. A homemade stir fry sauce ties the whole dish together. Ready in 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 158 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Stir Fry Sauce
  • ½ cup soy sauce low sodium recommended
  • ½ cup vegetable stock* or water
  • 1 teaspoon sesame oil
  • ½ Tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1-2 teaspoons grated ginger
  • 1 Tablespoon sugar or honey
  • 1 Tablespoon cornstarch
  • Pinch red pepper flakes optional
Stir Fry Veggies
  • 8 ounces mushrooms sliced
  • 1-2 Tablespoons neutral oil
  • 1 yellow onion thinly sliced
  • 3 garlic cloves minced
  • 1 Tablespoon minced ginger
  • 1 red bell pepper thinly sliced
  • 1¼ cups stir fry sauce 1 batch homemade
  • 6 cups cabbage shredded or sliced
  • 2 cups shredded carrots

Instructions

    Cup of Yum
  1. Sauce: Combine all the stir-fry sauce ingredients in a bowl or jar. Whisk or shake to combine and set aside.
  2. 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.
  3. Stir in the oil and yellow onion. Add the garlic and ginger. Cook for 3-4 minutes until the onion slices start to soften.
  4. Add red bell pepper slices and cook for 1-2 minutes. Pour in the sauce and simmer for 1-2 minutes until slightly thickened.
  5. 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.
  6. Serve over rice with cilantro, green onions, and sesame seeds as desired. Enjoy!

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.  See the stir fry sauce post for additional recipe tips.

  • Use stock with no added salt or water for a less salty version. 
  • See the stir fry sauce post for additional recipe tips.

Nutrition Information

Calories 158kcal (8%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Sodium 879mg (37%) Potassium 717mg (20%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 11727IU (235%) Vitamin C 85mg (94%) Calcium 83mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 158

% Daily Value*

Calories 158kcal 8%
Carbohydrates 27g 9%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Sodium 879mg 37%
Potassium 717mg 15%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 11727IU 235%
Vitamin C 85mg 94%
Calcium 83mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.