Quick Cabbage & Mixed Veggie Stir Fry (Vegetarian)

Spice up your vegetarian dinner rotation with this veggie-loaded green cabbage stir fry. It’s made with shredded cabbage, mushrooms, bell peppers and carrots, plus fresh garlic and ginger. A homemade stir fry sauce ties the whole dish together. Ready in 20 minutes!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Sauce: Combine all the stir-fry sauce ingredients in a bowl or jar. Whisk or shake to combine and set aside.
2. 2Heat 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. 3Stir in the oil and yellow onion. Add the garlic and ginger. Cook for 3-4 minutes until the onion slices start to soften.
4. 4Add red bell pepper slices and cook for 1-2 minutes. Pour in the sauce and simmer for 1-2 minutes until slightly thickened.
5. 5Toss 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. 6Serve over rice with cilantro, green onions, and sesame seeds as desired. Enjoy!