Description
Looking for a quick, healthy, and flavorful side dish? Chinese Carrot and Cabbage Stir-Fry is the perfect solution! With crisp-tender vegetables tossed in a savory, slightly tangy sauce, this dish comes together in under 20 minutes. It’s ideal for busy weeknights, easy to customize, and pairs wonderfully with rice, noodles, or your favorite protein. The combination of carrots and cabbage brings a balance of sweetness and crunch, making every bite satisfying and delicious.
Ingredients
Scale
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.
Notes
- Shaoxing Wine Substitute: If you don’t have Shaoxing wine, use dry sherry or omit it for an alcohol-free version.
- Vegan Option: Swap chicken stock with vegetable broth for a vegan-friendly dish.
- Add Protein: Turn it into a main course by adding tofu, shrimp, or chicken.
- Extra Flavor: Garnish with toasted sesame seeds or fresh scallions before serving.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-inspired
Nutrition
- Calories: 90