Paleo Chinese Cabbage Stir-Fry (Whole30, Vegan)
Paleo Chinese Cabbage Stir-Fry with shredded cabbage in a Chinese-inspired stir-fry sauce. This healthy delicious side dish is Paleo, Whole30, and Vegan friendly and goes well with any savory main dishes.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 to 3 tbsp avocado oil
- 3 large cloves garlic (, finely chopped)
- 1 whole star anise
- 2 tsp finely chopped ginger (, about 3 thin slices)
- ⅛ tsp crushed red pepper flakes (optional)
- Salt to taste
- ½ to ⅔ lb savoy cabbage (, shredded)
- 1.5 cups julienned carrots (, about 1 large carrot)
- 1 tbsp coconut aminos
- 2 tbsp chicken or vegetable stock
- ⅛ tsp black ground pepper
- 1 bulb scallion (, chopped)
- 1 to 2 tsp toasted sesame oil (, optional)
Instructions
- 1
In a well-heated large skillet, add avocado oil. Saute garlic, star anise, ginger, and pepper flakes with a pinch of salt over medium heat until fragrant, about 1 to 1.5 minutes.
- 2
Add cabbage and carrots. Saute for about 2 minutes until they turn slightly softer. Season with another pinch of salt. Add sauce. Toss to coat evenly. Cover with a lid and cook over medium heat for about 2 minutes,
- 3
Uncover and toss/stir-fry the vegetables again for about 10 seconds. Taste test to add more salt or coconut aminos if desired. Off heat, garnish with scallions and sesame oil.