Chinese Carrot Cabbage Stir-fry

Name: Chinese Carrot Cabbage Stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/2 tablespoons soy sauce (or tamari/shoyu (use gluten-free if needed)); 2 teaspoons shaoxing wine (or rice vinegar ); 2 teaspoons sesame oil; 1 teaspoon coconut sugar (or any other sweetener ); 6 cups shredded cabbage; 1 medium carrot (julienned); 3 cloves garlic (minced); 1 teaspoon minced ginger

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3

Ingredients

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1 1/2 tablespoons soy sauce (or tamari/shoyu (use gluten-free if needed))2 teaspoons shaoxing wine (or rice vinegar)2 teaspoons sesame oil1 teaspoon coconut sugar (or any other sweetener)6 cups shredded cabbage1 medium carrot (julienned)3 cloves garlic (minced)1 teaspoon minced ginger

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Instructions

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Step 1

Combine all ingredients needed for the sauce. Stir to mix and set aside for later use.

Step 2

In a non-stick wok/pan, heat ½ tablespoon of neutral tasting oil over medium-high heat. Once pan is heated, add garlic and ginger. Fry for a minute until fragrant.

Step 3

Add carrot in and cook for 2-3 minutes, or until it has softened slightly.

Step 4

Now, add cabbage into the pan and fry for another few minutes, or until veggies are tender yet crunchy.

Step 5

Add in stir-fry sauce and toss until it is well incorporated. Give it a taste, adding more seasonings if needed. It is ready to be served.