ONE-POT CABBAGE STIR FRY
I must admit that ever since we had children, for some odd reason, I haven't been cooking stir fry’s as much as I used too. Maybe because it has a lot of vegetables and knowing my kids wouldn’t eat it, I just avoided making it. However since they are older now they appreciate meals like these (well at least my daughter does!) Actually I’m really proud at her initiative to be more conscious at what she eats and making sure she still has her ‘treats’ as long as she has eaten all her vegetables. It’s like my husband says, “habits create change” and that is what we have always tried to teach our kids. So this is one of the meals I am now trying to get my son to enjoy too. Dinner is ready in under 30 minutes and it tastes fantastic. My husband and daughter do not even ask for the noodles or rice side serving anymore, as the shredded cabbage resembles it so perfectly.
This recipe uses only a handful of ingredients that most of you probably have on hand and also make sure to use a wok or deep frying pan that gives you enough room to toss everything together. If you want to add alit more colour then why not add some purple cabbage to the mix or some thinly sliced red capsicum? Since I am the ONLY person in the house that loves coriander, I didn’t add it to this recipe however I believe a garnish of it would top it off perfectly! Hope you give this One-Pot Meal a try! Enjoy x
1/2 savoy cabbage, shredded / julienne
500g ground beef OR Vegan Mince
3 cloves garlic, minced
2 onions, sliced
2 carrots, shredded / julienne
2 green onions, sliced
2 tbs coconut oil
1 tbs fresh ginger, grated
1-2 long red chillies, sliced
2 tbs tamari sauce / gf soy sauce
1 tbs sesame seeds
1/4 tsp chilli powder / cayenne powder
1/4 tsp cumin powder
juice of 1 lime
sea salt / pepper
Add to a wok or deep frying pan the ground beef / vegan mince and coconut oil. Over a high heat and using a wooden spoon break down the mince whilst it is cooking. Allow it time to reabsorb the liquid it releases and cook till browned.
Add carrot, onion, garlic, ginger, spices, sea salt and pepper and cook whilst stirring over medium heat for 2-3 minutes.
Add shredded cabbage, sesame seeds, tamarin sauce and sauté for a further few minutes until the cabbage just begins to wither. Toss and combine well all ingredients.
Serve hot into deep plates and garnish with green onions, slices of fresh chilli and a good squeeze of lime juice.