Chinese Carrots And Cabbage Stir-Fry
This Chinese Carrots And Cabbage Stir-Fry is an easy weeknight side dish and one that I make often. The combination of soy sauce, garlic, and Shaoxing wine can make even the most basic vegetables taste like a Chinese restaurant.
Ingredients
- ¼ cup chicken stock (or water)
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon rice vinegar
- ¼ teaspoon sugar
- 1 ½ teaspoons cornstarch
- 1 tablespoon neutral oil
- 4 cloves garlic (minced)
- 2 medium carrots (sliced into ¼-inch thick rounds)
- 4 cups cabbage (chopped into bite-sized pieces)
Instructions
- In a small bowl, combine chicken stock, soy sauce, Shaoxing wine, sugar, rice vinegar, and cornstarch. Set aside.
- Heat one tablespoon of oil in a wok over medium heat. Add the carrots and cook for 3 minutes until softened.
- Add the minced garlic and stir fry for another minute.
- Increase the heat to medium-high, add the cabbage and two tablespoons of water, and cook for 3 minutes until the cabbage is tender.
- Add the sauce mixture and stir-fry for another 30 seconds until the sauce thickens. Transfer to a serving dish and serve immediately!
Notes
Storage: Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Nutrition
Calories: 162kcalCarbohydrates: 20gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 1mgSodium: 614mgPotassium: 509mgFiber: 5gSugar: 9gVitamin A: 10329IUVitamin C: 57mgCalcium: 90mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!