Stove Ginger-Garlic Veggie Stir-Fry (Cabbage, Carrot, Bok Choy)
A quick stove-top stir-fry using in-season cabbage, carrots, and bok choy. Ginger-garlic sauce keeps it bright and punchy; serve as-is or over rice/noodles (pantry).
Back to full listIngredients
- Green Cabbage ~1/2 lb (about 4 cups shredded) $0.89/lb
- Simple Truth Organic® Whole Carrots Bag, 2 lb 2 medium carrots, thinly sliced $2.79
- Bok Choy 1 head, chopped $2.99
- Ginger Root 1 tbsp grated $3.79/lb
- Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
- Green Onions 2, sliced $0.99
- Neutral oil (pantry) 2 tbsp
- Soy sauce (pantry) 2 tbsp
- Rice vinegar or lime juice (pantry / from list) 1 tbsp (or juice of 1/2 lime)
- Honey or sugar (pantry) 1 tsp
- Cornstarch (pantry) 1 tsp
- Sesame oil (pantry, optional) 1 tsp
- Chili flakes (pantry, optional) to taste
Instructions
- Make sauce: whisk soy sauce, vinegar (or lime), honey/sugar, cornstarch, 2 tbsp water, and optional sesame oil/chili flakes.
- Heat a large skillet/wok on medium-high. Add 1 tbsp oil.
- Sauté carrots 2 minutes, then add cabbage; cook 3–4 minutes until slightly softened with some browned edges.
- Push veg to the side; add remaining 1 tbsp oil. Add ginger and garlic; stir 20 seconds until fragrant.
- Add bok choy stems first 1 minute, then leaves 1 minute.
- Pour in sauce and toss 1–2 minutes until glossy and thickened. Stir in green onions.
- Serve hot (great over rice or noodles if you have them).
Health notes: Very high veggie volume and fiber. Add edamame/tofu (not in sale list) or a handful of nuts (pantry) for more protein/healthy fats.
Drink pairing: Aromatic stir-fries love crisp whites with acidity. Wine styles (pick 1): - Riesling (dry or off-dry) - Gewürztraminer (dry) - Sauvignon Blanc