Cabbage Stir Fry Recipe (Print Version)
# Ingredients:
→ Sauce & Seasonings
01 -
5 cloves garlic, minced (about 1½ tablespoons)
02 -
2 tablespoons fresh ginger, minced
03 -
½ teaspoon red pepper flakes
04 -
¼ teaspoon ground cloves
05 -
4 tablespoons low sodium soy sauce, divided
06 -
2 tablespoons rice vinegar
07 -
1½ tablespoons pure maple syrup
→ Main Ingredients
08 -
1 small cabbage (about 1 to 1½ pounds)
09 -
2 tablespoons extra virgin olive oil
10 -
1 pound ground chicken
11 -
2 cups shredded carrots (about 10 ounces or 4 medium)
12 -
1 small bunch green onions, finely chopped (about 6 small)
13 -
½ cup fresh cilantro, leaves and tender stems, chopped
→ For Serving (Optional)
14 -
Prepared brown rice or brown rice noodles
# Instructions:
01 -
In a small bowl, combine the garlic, ginger, red pepper flakes and cloves. In a separate bowl, combine 2 tablespoons of the soy sauce, the rice vinegar, and the maple syrup. Keep both close by.
02 -
Cut the stem end off of the cabbage. Next, cut it in half from the top down through the stem. Place the flat, cut side against the surface of your cutting board, then cut each half into quarters. Turn each quarter crosswise, then cut into thin, 1/8-inch strips. Keep handy in a bowl as you go.
03 -
Heat a large, deep skillet, Dutch oven, or wok with a tight-fitting lid over medium-high heat. Add 1 tablespoon oil. Once hot and shimmering, add the chicken. Cook, breaking up the meat. Stir in the remaining 2 tablespoons soy sauce. Continue cooking until the meat is fully cooked through and liquid has mostly cooked off, about 5 minutes. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the skillet. Add the cabbage and carrots. Cook for 2 minutes, stirring occasionally, until the cabbage is just starting to wilt.
05 -
Add the soy sauce mixture and spice mixture. Cover and cook over high heat for one minute, until cabbage is wilted but not mushy. Uncover, stir in green onion, cilantro, and reserved chicken. Cook 30 additional seconds until cabbage is crisp-tender. Serve hot with optional rice or noodles.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 4 days
02 -
Reheat gently on stovetop over medium-low heat with a splash of rice vinegar
03 -
Can be frozen for up to 3 months, though cabbage texture may change slightly