Description
A vibrant and quick stir-fried dish featuring fresh Chinese cabbage, sweet carrots, and colorful bell peppers, enhanced with soy sauce and sesame oil.
Ingredients
Scale
- 400 g Chinese Cabbage
- 200 g Carrots, sliced thin
- 150 g Bell Peppers (Red or Yellow), diced
- 1 Onion, minced
- 2–3 Garlic Cloves, minced
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Fresh Grated Ginger
- 2 tbsp Vegetable Oil (e.g., Sunflower Oil)
- 1 tsp Sugar
- Salt and Pepper to taste
- Fresh Cilantro or Green Onions for Garnish (Optional)
Instructions
- Chop your veggies: Slice the Chinese cabbage into strips, cut the carrots into thin rounds, and dice the bell peppers. Mince the onion and garlic finely.
- Heat the pan: Pour the vegetable oil into your wok or skillet and heat over medium-high heat until it shimmers.
- Sauté onions and garlic: Add the minced onion and garlic to the pan, stir-frying until they soften and become aromatic, about 2-3 minutes.
- Add carrots and peppers: Toss in the sliced carrots and diced bell peppers. Stir-fry for 3-4 minutes until they soften slightly.
- Incorporate Chinese cabbage: Stir in the chopped Chinese cabbage and continue stir-frying for even cooking.
- Add flavorful seasonings: As the cabbage wilts, mix in the soy sauce, sesame oil, grated ginger, and sugar. Stir everything together for another couple of minutes.
- Season: Taste and adjust salt and pepper or add more soy sauce if desired.
- Garnish: Remove from heat and top with cilantro or green onions.
- Serve and enjoy while hot!
Notes
Make-ahead advice: Slice your vegetables the night before to save time. Stir-frying requires vigilance to avoid burning garlic or steaming veggies instead.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg