★★ Chinese Cabbage Ginger Stir Fry Recipe - Asian Wok Vegan

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers heart-healthy fats.

Chinese cabbage

🥗Healthier: bok choy

💰Cheaper: green cabbage

Bok choy is similarly nutritious.

Chop the Chinese cabbage and shred it.

Julienne the carrots into thin pieces.

Slice the red onion and ginger into thin sticks.

Heat sesame oil in a wok over high heat until smoking.

Add ginger and garlic to the hot oil; stir-fry for about 1-2 minutes.

Add sliced red onion and carrots; stir-fry for another 1-2 minutes until combined.

Add the chopped Chinese cabbage; stir-fry until wilted, about 2 minutes.

Pour in dark soy sauce; do not add salt due to the soy sauce.

Cover with a lid and let it steam on high heat for about 90 seconds.

Remove the lid and stir; the vegetables should be crunchy.

Finish with toasted sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens