Description
This vibrant cabbage stir fry delivers a delightful blend of textures and flavors, featuring crispy cabbage, earthy button mushrooms, tender lentils, and a deliciously balanced sauce combining spicy sriracha, sweet maple syrup, savory soy sauce, and aromatic ginger and garlic. Perfect for a quick and wholesome main course that pairs beautifully with rice.
Ingredients
Vegetables and Legumes
- 14 oz Cabbage, shredded
- 9 oz Button mushrooms, sliced
- 4 oz Brown lentils, canned and drained
- 1 medium Carrot, julienned
- 1 medium Onion, sliced
- 3 cloves Garlic, minced
Sauce
- ⅓ cup Vegetable broth
- ⅓ cup Soy sauce (or gluten-free tamari)
- 1 Tbsp Rice vinegar
- 1½ Tbsp Maple syrup (plus 1 Tbsp, total 2½ Tbsp)
- 2 Tbsp Cornstarch
- ¼ tsp Sriracha (or any other chili paste)
- 1 Tbsp Ginger powder
Oils and Seasoning
- 2 Tbsp Coconut oil
- Salt, to taste
- Black pepper, to taste
To Serve
- 4.5 oz Rice, cooked
- Chopped spring onion, for topping
Instructions
- Prepare the sauce: In a small bowl, whisk together vegetable broth, soy sauce or tamari, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic until fully combined and smooth.
- Heat the pan: Preheat a wok or a non-stick frying pan over medium heat. Add coconut oil and allow it to melt and coat the surface evenly.
- Sauté onions: Add the sliced onions to the pan and cook for 2 to 3 minutes until they start to soften and become translucent.
- Add vegetables: Stir in the sliced mushrooms, shredded cabbage, and julienned carrots. Increase the heat to medium-high and stir constantly for 5 to 6 minutes, until the vegetables soften but retain some crispness. Season with salt and black pepper to taste.
- Add lentils and sauce: Incorporate the canned lentils into the vegetable mixture, then pour in the previously whisked stir-fry sauce. Stir continuously to evenly distribute the sauce.
- Simmer and thicken: Reduce the heat slightly and simmer the stir fry for a couple of minutes while stirring frequently. Allow the sauce to thicken and coat the vegetables and lentils.
- Serve: Spoon the stir-fry over cooked rice, then garnish with chopped spring onions for a fresh and flavorful finish.
Notes
- For a gluten-free version, substitute soy sauce with gluten-free tamari.
- You can adjust the amount of sriracha based on your preferred spice level.
- Use fresh ginger if preferred instead of ginger powder, approximately 1 tablespoon grated.
- This dish reheats well and is great for meal prep.
- Serve with brown rice or quinoa for added fiber and nutrients.