Purple Cabbage Stir Fry Recipe
This stir-fry recipe, ready in under 20 minutes, is a simple and delicious side dish packed with flavor from soy sauce, ginger, garlic, and sesame oil. It’s also nutritious and versatile, and you can easily customize it.
Ingredients
- 6 cups shredded purple cabbage (you can also use green cabbage, Napa cabbage, or Bok choy)
- 1/4 cup soy sauce (use tamari for a gluten-free version)
- 1 tbsp brown sugar
- 1 tbsp mirin (Japanese cooking wine)
- 1/2 tsp sesame oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp vegetable oil
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger. Set aside.
- Stir-fry the cabbage: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the shredded cabbage and stir-fry for 5 minutes, stirring often.
- Cook until softened: Pour the prepared stir-fry sauce over the cabbage and continue to cook until the cabbage is softened and the sauce has reduced.
- Garnish and serve: Serve with sliced green onions and sesame seeds, if desired.
Pro Tips
- Make it gluten-free: Soy sauce is not gluten-free, so substitute with tamari to make this stir-fry recipe gluten-free.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add protein: For a heartier dish, add chicken, shrimp, or tofu.
- Spice it up: Add chili garlic sauce or red pepper flakes for a spicy kick.
- Hot wok cold oil: Try the “hot wok cold oil” method by heating your wok until it lightly smokes before adding oil. This helps ingredients cook properly and prevents sticking.
Enjoy your homemade cabbage stir fry!
