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Black plate with white rice topped with stir fired cabbage, mushroom, carrot and lentils. A pair of chopsticks is placed on the side.
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Cabbage Stir Fry

This cabbage stir fry is like a tasty symphony of flavors in your mouth. You get that crispy cabbage, a little kick from sriracha, a touch of sweetness from maple syrup, and the savory umaminess from soy sauce. Plus, it's super quick to make!
Course Main Course
Cuisine Asian, Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian
Keyword cabbage stir fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 374kcal
Author Nandi Barta

Equipment

  • our Cast-iron Skillet by UnoCasa
  • Wok
  • Non-stick frying pan (10.5 inch / 26 cm)

Ingredients

  • 14 oz Cabbage
  • 9 oz Button mushrooms
  • 4 oz Brown lentils (canned)
  • 1 Carrots (medium)
  • 1 Onion (medium)
  • 2 Tbsp Coconut oil
  • ⅓ cup Vegetable broth
  • ⅓ cup Soy sauce
  • 1 Tbsp Rice vinegar
  • 1+½ Tbsp Maple syrup
  • 2 Tbsp Cornstarch
  • ¼ tsp Sriracha (or any other chili paste)
  • 1 Tbsp Ginger powder
  • 3 cloves Garlic
  • 4.5 oz Rice (cooked)

Instructions

  • To make the stir-fry sauce, mix vegetable broth, soy sauce (or gluten-free tamari), rice vinegar, maple syrup, cornstarch, sriracha, ginger, and garlic in a small bowl.
  • Preheat a wok or frying pan to medium heat. Add coconut oil and sliced onions and cook for 2-3 minutes.
  • Add mushroom slices, shredded cabbage, and julienned carrots and cook on medium-high heat for 5-6 minutes. Stir constantly. Season with salt and black pepper.
  • Add cooked and canned lentils and stir-fry sauce (remember to whisk it before adding).
  • Simmer for a couple of minutes while stirring. The sauce should thicken.
  • Serve it with rice and top it with chopped spring onion.

Notes

The key to a perfect stir-fry is to cook it quickly on high heat. To do that, make sure you have everything prepared beforehand.