This Chinese Carrot and Cabbage Stir-Fry is a quick, nutritious, and flavorful side dish that’s perfect for any meal. Made with tender cabbage, sweet carrots, and a light, savory sauce, this dish is both satisfying and easy to make. With hints of garlic and Shaoxing wine, it brings authentic Chinese flavors right to your kitchen. It pairs beautifully with rice, noodles, or a main protein for a balanced meal that’s both delicious and wholesome.
Ingredients
- For the Sauce:
- 1/4 cup chicken stock (or water)
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon rice vinegar
- 1/4 teaspoon sugar
- 1 1/2 teaspoons cornstarch
- For the Stir-Fry:
- 1 tablespoon neutral oil (such as vegetable or canola oil)
- 4 cloves garlic, minced
- 2 medium carrots, sliced into 1/4-inch thick rounds
- 4 cups cabbage, chopped into bite-sized pieces
Instructions
- Prepare the Sauce: In a small bowl, whisk together the chicken stock (or water), soy sauce, Shaoxing wine, rice vinegar, sugar, and cornstarch until smooth. Set aside.
- Heat the Oil and Sauté Garlic: Heat the neutral oil in a large skillet or wok over medium-high heat. Stir in the minced garlic and cook for about 30 seconds, or until it becomes aromatic, making sure not to let it brown.
- Cook the Vegetables: Add the sliced carrots to the skillet and cook for 2-3 minutes, stirring occasionally, until they start to soften. Add the chopped cabbage and continue to stir-fry for another 3-4 minutes, or until the cabbage is just tender but still slightly crisp.
- Add the Sauce: Give the sauce mixture a quick stir to ensure the cornstarch hasn’t settled, then pour it over the vegetables. Toss everything together and cook for 1-2 more minutes until the sauce thickens and evenly coats the vegetables.
- Serve: Transfer the stir-fry to a serving dish. Enjoy it as a side to complement rice, noodles, or any main dish.
Conclusion:
This Chinese Carrot and Cabbage Stir-Fry is a simple yet flavorful dish that’s easy to make and loaded with nutrition. The tender cabbage and carrots, combined with a light and savory sauce, make it a delicious and healthy addition to any meal. Enjoy it as part of a wholesome, balanced meal, and savor the satisfying crunch and authentic taste of this Chinese-inspired stir-fry.
Chinese Carrot and Cabbage Stir-Fry: A Simple and Flavorful Side
Ingredients
For the Sauce:
- 1/4 cup chicken stock or water
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine
- 1 teaspoon rice vinegar
- 1/4 teaspoon sugar
- 1 1/2 teaspoons cornstarch
For the Stir-Fry:
- 1 tablespoon neutral oil such as vegetable or canola oil
- 4 cloves garlic minced
- 2 medium carrots sliced into 1/4-inch thick rounds
- 4 cups cabbage chopped into bite-sized pieces
Instructions
- Prepare the Sauce: In a small bowl, whisk together the chicken stock (or water), soy sauce, Shaoxing wine, rice vinegar, sugar, and cornstarch until smooth. Set aside.
- Heat the Oil and Sauté Garlic: Heat the neutral oil in a large skillet or wok over medium-high heat. Stir in the minced garlic and cook for about 30 seconds, or until it becomes aromatic, making sure not to let it brown.
- Cook the Vegetables: Add the sliced carrots to the skillet and cook for 2-3 minutes, stirring occasionally, until they start to soften. Add the chopped cabbage and continue to stir-fry for another 3-4 minutes, or until the cabbage is just tender but still slightly crisp.
- Add the Sauce: Give the sauce mixture a quick stir to ensure the cornstarch hasn’t settled, then pour it over the vegetables. Toss everything together and cook for 1-2 more minutes until the sauce thickens and evenly coats the vegetables.
- Serve: Transfer the stir-fry to a serving dish. Enjoy it as a side to complement rice, noodles, or any main dish.