When it comes to quick and nutritious meals, this easy kid-friendly cabbage stir fry stands out as a family favorite. Bursting with vibrant colors and packed with essential nutrients, this dish transforms humble cabbage into a delightful feast that even the pickiest eaters will love.
Ingredients
Scale:
4 cups green cabbage, shredded, preferably organic
1 cup bell peppers, sliced (any color)
1 cup carrots, julienned
1/2 cup snap peas, trimmed
1 cup tofu or chicken, cubed (optional)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper to taste
Green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Instructions
Prepare your vegetables: wash thoroughly, peel if necessary, and slice the cabbage, bell peppers, carrots, and snap peas into bite-sized pieces.
If using protein, cube the tofu or chicken into uniform pieces.
In a large skillet or wok, heat 2 tablespoons of cooking oil, such as vegetable or canola oil, over medium-high heat until shimmering.
Add minced garlic and grated ginger to the hot oil, sauté for 30 seconds until fragrant.
Add the cubed tofu or chicken (if using) and stir-fry for about 3-4 minutes, or until browned and cooked through.
Introduce the shredded cabbage, bell peppers, carrots, and snap peas to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender yet crisp.
Pour in the soy sauce, sesame oil, and honey. Toss everything together and cook for another 2 minutes.
Season with salt and pepper to taste.
Remove from heat and garnish with chopped green onions and sesame seeds, serving immediately.
