Ingredients
Sauce Ingredients
- ¼ cup soy sauce (use tamari or coconut aminos for gluten-free option)
- 1 tablespoon brown sugar
- ½ teaspoon sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
Stir-Fry Ingredients
- 1 tablespoon vegetable oil
- 6 cups green cabbage (shredded; can substitute Napa cabbage or Bok choy)
Instructions
- Make the sauce: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger until the sugar dissolves. Set this flavorful sauce aside.
- Cook the cabbage: Heat the vegetable oil in a large wok or skillet over high heat. Add the shredded cabbage and stir-fry for about 5 minutes, stirring frequently to ensure even cooking without burning.
- Add the sauce: Pour the prepared sauce over the cabbage and continue stir-frying for an additional 2-3 minutes, allowing the cabbage to soften and the sauce to reduce slightly, coating the vegetables.
- Serve: Remove the stir-fry from heat. Optionally, garnish with sliced green onions and sesame seeds for added flavor and texture before serving.
Notes
- Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
- Feel free to substitute green cabbage with Napa cabbage or Bok choy depending on preference or availability.
- Serve over steamed rice or noodles for a complete meal.
- For added protein, consider tossing in tofu or cooked chicken.
- Adjust the brown sugar amount to taste for less sweetness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
