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!
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 ginger grated
- 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 minced, cloves
- 1 Tablespoon ginger minced
- 1 red bell pepper thinly sliced
- 1¼ cups stir fry sauce 1 batch homemade
- 6 cups cabbage shredded or sliced
- 2 cups carrot shredded
Instructions
- 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 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
Nutrition Facts
Serving: 4 servings
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.