Refogado rápido de repolho e legumes variados (vegetariano)

Ingredientes

• 1/2 cup soy sauce (low sodium recommended)
• 1/2 cup vegetable stock* (or water)
• 1 teaspoon sesame oil
• 1/2 Tablespoon rice vinegar
• 2 cloves garlic (minced)
• 1-2 teaspoons ginger (minced)
• 1 Tablespoon sugar or honey
• 1 Tablespoon cornstarch
• Pinch red pepper flakes (optional)
• 8 ounces mushrooms (sliced)
• 1-2 Tablespoons neutral oil
• 1 yellow onion (thinly sliced)
• 3 garlic cloves (minced)
• 1 Tablespoon ginger (minced)
• 1 red bell pepper (thinly sliced)
• 1 1/4 cups stir fry sauce (1 batch homemade)
• 6 cups cabbage (shredded or sliced)
• 2 cups shredded carrots

Modo de preparo

1. 1

   Sauce: Combine all the stir-fry sauce ingredients in a bowl or jar. Whisk or shake to combine and set aside.

2. 2

   Heat a large skillet or wok over medium-high heat. Add sliced mushrooms and cook, allowing the water to evaporate, for about 4-5 minutes.

3. 3

   Stir in the oil and yellow onion. Add the garlic and ginger. Cook for 3-4 minutes until the onion slices start to soften.

4. 4

   Add red bell pepper slices and cook for 1-2 minutes. Pour in the sauce and simmer for 1-2 minutes until slightly thickened.

5. 5

   Toss in cabbage and shredded carrots until combined and cook for 2-3 minutes until just tender (you don’t want it to become soggy). Toss with a squeeze of lime.

6. 6

   Serve over rice with cilantro, green onions, and sesame seeds as desired. Enjoy!