Ingredients
Scale
- 4 cups fresh cabbage, sliced
- 2 medium carrots, julienned
- 1 bell pepper (red or yellow), chopped
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons sesame oil
Instructions
- Wash and prepare all vegetables: slice cabbage, julienne carrots, chop bell pepper, and mince garlic.
- Heat a skillet or wok over medium-high heat and add sesame oil until shimmering.
- Sauté minced garlic for about 30 seconds until fragrant.
- Add cabbage, carrots, and bell pepper to the skillet; stir-fry for approximately 5 minutes until tender-crisp.
- Mix low-sodium soy sauce with brown sugar in a bowl; pour over vegetables in the pan.
- Cook for an additional 2 minutes while stirring to coat well before serving warm over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg