It was enjoyable to make and eat this stir fry because it was so bright and colorful. When colors pop on the plate, you are eating with your eyes. This was a unique stir-fry to me, that I modified a little from something I found online.
I wouldn’t have thought to try it with red cabbage as most stir-fries might use Asian cabbage and mushrooms. However I like to think that a stir-fry can be any variation of vegetables and flavorings that you enjoy, since some people don’t like mushrooms or broccoli and there is no one stopping you from putting in whatever you want. Asparagus and green string beans even went in this stir-fry which is out of the norm.
I had made this with baked salmon on the side, which doesn’t sound like such a great pairing when thinking of it. However it surprisingly was a nice blend of flavors to go with the salmon since I added in ginger, garlic and soy sauce to the stir-fry. The scallions at the end also added a fresh flavor, but it could be a bit strong for some. Here I will advise to add less scallion if you choose to. Enjoy this dish anyway you want, whether it is with some rice underneath the veggies along with a protein of your choice, or grilled tofu.
Colorful Veggie Stir-Fry
Servings: 3 side dishes with leftovers Prep Time: 10-20 minutes
- Half a medium red cabbage, thinly chopped, long way
- 1 bundle of asparagus, rough ends snapped off and asparagus cut in halves
- 1 cup green string beans, trimmed and cut in halves
- 2 large carrots, thinly julienned or cut into match sticks
- 2 scallions finely chopped
- 2 garlic cloves, minced
- 1/2 inch knob ginger, peeled and minced
- pinch red pepper flakes
- 1-2 tablespoons low sodium soy sauce, to taste
- 1/2 tsp apple cider vinegar
- Have all your veggies prepped and heat a large saucepan or wok if you have with about 2 Tablespoons of oil.
- Cook the string beans first for about 5 minutes. Add in the pinch of red pepper flakes. Next add in the asparagus and carrots. Cook for an additional 2 minutes.
- Add in the garlic, ginger and red cabbage. Cook for about 3 minutes or until the cabbage is starting to wilt and change some color. Add in the apple cider vinegar to brighten the color of the cabbage and add some flavor.
- Mix in the soy sauce and cook off for 1 more minute. Add in the scallions at this time as well. Combine everything until cooked through but still having some crunch to it, about 1 more minute. Stir frequently and add more oil if needed.
- Turn off the heat and season to taste. Enjoy!