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Stir Fried Shredded Cabbage and Fall Vegetables

  • Author: Danielle Goldstein

Ingredients

Scale
  • 1/2 head cabbage, finely shredded
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp grapeseed oil or other neutral flavored oil like avocado oil
  • 1/2 an onion, cut into long thin shapes
  • 1 cup green beans, cleaned and split lengthwise
  • 2 carrots, cut into long thin matchstick shapes
  • 4 cloves garlic, minced
  • 1/2 cup mushrooms, cleaned and quartered
  • 1/4 cup parsley, chopped
  • 1/4 cup vegetable broth, white wine, or water
  • 1/2 tsp soy sauce
  • 1 tsp sesame oil

Instructions

  1. In a large bowl, mix the cabbage, sugar, and salt. Set this in a colander over a bowl, and allow it to drain while you chop the other vegetables.
  2. On high heat on the stove, heat a wok or large skillet. Add the grapeseed or avocado oil, then add the onion, cabbage, and green beans and stir-fry 1-2 minutes.
  3. Add the carrots, garlic, and mushrooms and stir-fry another 1-2 minutes on high heat.
  4. Add the parsley, broth (or wine or water), soy sauce, and sesame oil and turn the heat down to medium-low. Allow to simmer until the sauce glazes the vegetables, about 2-3 minutes.
  5. Enjoy it hot with steamed rice!

Notes

  • Chef Tip: You can add 1 tsp chopped fresh ginger along with the garlic, if you wish. Or, try adding 1/4 tsp of sriracha sauce or your favorite hot sauce near the end.
  • Not included in the box: sugar, salt, broth or white wine, soy sauce, sesame oil.