Description
Bursting with umami goodness, this delightful Teriyaki Cabbage Rice Stir Fry features a harmonious blend of tender crisp vegetables, savory shredded cabbage, and fluffy rice.
Ingredients
Scale
Base Ingredients:
- 5 cups very thinly sliced green cabbage (12 oz.) *
- 2 Tablespoons low-sodium vegetable broth (or water) *
- 1 medium carrot, julienne sliced *
- 1 small red bell pepper, julienne sliced
- ½ to 1 cup sugar snap peas, julienne sliced (optional) *
Teriyaki Sauce Ingredients:
- ¼ cup reduced-sodium tamari *
- ¼ cup pure maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon tahini
- ½ teaspoon molasses *
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Other Ingredients:
- 2 cups cooked and refrigerated rice (of choice) *
- 2 green onions, thinly sliced
Optional Toppings:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Prepare all the veggies before starting as this recipe comes together quickly.
- Place all the Sauce Ingredients in a small bowl, whisk well to incorporate all the ingredients. Set aside.
- In a large skillet, add the very thinly sliced cabbage and 2 Tablespoons of vegetable broth (or water), cover the skillet with a lid and steam sauté over medium-high heat covered for 3 minutes.
- Remove the lid, then add the julienned red bell peppers, carrots, and sugar snap peas. Lightly sauté over medium-high heat for several minutes.
- Then add the cooked and refrigerated rice, sliced green onions, and Teriyaki Sauce, mix well and stir constantly, sautéing for several minutes until the rice is hot and heated through.
- Remove from the stove and allow the flavors to marry for a few minutes. Top with sliced green onions and toasted sesame seeds.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Servings: 4