Quick Teriyaki Cabbage Stir-Fry

  • Yield:4 servings
  • Time:
    9 mins show details

Look, I get it — cabbage isn't exactly sexy. But this lightning-fast stir-fry changes everything. The key is keeping that crunch while letting the teriyaki sauce work its magic. It's the kind of simple, satisfying side that makes you wonder why you don't cook more vegetables.

Tags: Asian, side dish

Ingredients

  • napa cabbage, shredded
  • 2
    carrots, peeled and sliced diagonally into thin ovals
  • 1
    zucchini, sliced into half-moons
  • garlic, minced
  • 2 tablespoons
    extra virgin olive oil
  • 3 tablespoons
    low-sodium teriyaki sauce
  • black pepper, freshly ground, to taste
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Equipment

  • large skillet or wok

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Preparation

  1. Heat olive oil in a large skillet or wok over medium-high heat.

  2. 2 mins

    Add carrots first and stir-fry for 2-3 minutes until they start to soften slightly. (Carrots take the longest to cook, so they get a head start.)

  3. 3 mins

    Add the shredded cabbage and toss everything together. Cook for 3-4 minutes, stirring frequently.

  4. 2 mins

    Add zucchini and cook for another 2 minutes, still stirring frequently.

  5. Pour in the teriyaki sauce and toss everything to coat. Stir-fry for 1-2 more minutes until vegetables are tender-crisp. (Don't overcook — you want some bite left in these vegetables.)

  6. 2 mins

    Remove from heat, stir in minced garlic, and let sit for 2 minutes to let the garlic infuse.

  7. Season with freshly ground black pepper and serve immediately.

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