This easy skillet Cabbage Stir Fry is loaded with ground turkey, onions, cabbage, and carrots, drizzled with a six-ingredient salty, sweet Asian stir fry sauce. This healthy main dish comes together in less than 30 minutes and is always a huge hit. Or omit the protein, and it becomes a tasty side dish for chicken or fish. Make this tasty stir fry tonight, and get ready for the compliments.
You are going to love this easy dish. In less than 30 minutes, you can have a hearty meal on the table full of healthy ingredients. If you like this tasty recipe and are a cabbage lover, you must try my braised cabbage, cabbage salad, and cabbage casserole.
HOW TO MAKE CABBAGE STIR FRY
First, whisk together the soy sauce, rice wine, rice vinegar, mirin, red pepper flakes, and sesame oil in a small bowl. Set the bowl aside for a few minutes.
Then, in a large skillet or wok, heat a little vegetable oil over medium-high heat. Add the ground turkey and cook it, breaking up the meat as it cooks. When the ground turkey is cooked through, add the garlic and ginger and cook for a minute while stirring. Move the cooked turkey mixture to a plate and cover it to keep it from drying out.
Then, add a bit of vegetable oil to the skillet. Add the onion and cook for 2 minutes. Add the cabbage and carrots and continue cooking until the veggies are almost crisp-tender. Add the cooked turkey mixture back to the skillet. Drizzle with the stir-fry sauce and cook for 1-2 minutes over medium heat. Garnish with toasted sesame seeds or sliced green onions and serve.
RECIPE TIPS FOR THE BEST STIR FRY CABBAGE
Mirin is sweetened sake and can be found in the Asian food section of some grocery stores. Substitutions for the mirin include 2 tablespoons of sherry mixed with 2 teaspoons of granulated sugar. You could also substitute maple syrup.
Ground chicken, ground beef, ground pork, or shrimp are other proteins that can be substituted for ground turkey.
Green cabbage is readily available, but you can also use savoy cabbage, Chinese cabbage, also known as Napa cabbage or bok choy. Just cut it into thin strips.
Other vegetables to add are broccoli, zucchini, mushrooms, red bell pepper, or even water chestnuts.
Ginger paste works just as well as fresh ginger, and once opened, it lasts about 1 month stored in the fridge.
If you have Chinese Five Spice in your cabinet, add a little to taste. It is full of flavor from Chinese cinnamon and cloves. I love it.
This recipe is best served promptly while the veggies are still crisp-tender.
If you don’t mind the carbs, it is delicious served over brown rice or Chinese noodles.
If you like the cabbage more tender, cover the skillet with a lid and let it steam for a few minutes.
