Red Cabbage Stir Fry
This noodle free stir fry is as tasty as it is easy! It's vegan, low-carb and super good for you! All ready in under 20 minutes. What are you waiting for, go and make it!
- 2 tbsp oil rapeseed, sunflower or peanut oil preferably
- 1 small red cabbage approx 800g (1.7lbs). Shredded.
- 2 large carrots cut into ribbons using a Y-Peeler
- 1 medium leek cut into batons
Quick Stir-Fry Sauce
- 1 tbsp maple syrup
- 2 tbsp siracha
- 3 tbsp soy sauce
- 3 cloves of garlic grated
- 60 grams root ginger about the size of a thumb. Grated.
- ½ tbsp sesame oil
- Juice of a lime
Heat oil in a wok or large frying pan until very hot.
Shred cabbage, ribon carrots (using y-peeler) and chop leeks into batons. Add cabbage, leeks and half the carrots to the wok and cook for 10 minutes. Stir occassionaly to make sure everything is cooking evenly.
Whilst the vegetables cook - add the grated ginger and garlic to a bowl or jar along with remaining sauce ingreidents, and stir or shake to combine.
Add remaining carrot and sauce to the vegetables and cook for a further 3 - 4 minutes.
Transfer to serving bowls and top with sliced spring onions, fried crispy onions, coriander leaves, crispy chills and a drizzle of sesame oil. Serve immediately.
Calories: 288kcalCarbohydrates: 37gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 1447mgPotassium: 952mgFiber: 9gSugar: 16gVitamin A: 12324IUVitamin C: 124mgCalcium: 156mgIron: 4mg