Chopped Cabbage and Vegetable Stir-Fry Base
Chopped Cabbage and Vegetable Stir-Fry Base
Ingredients
For the Chopped Vegetable Base
- 1/2 cabbage, cut into large pieces
- 1 inch ginger, peeled and roughly chopped
- 1 onion, peeled and cut into quarters
- 2 green chilies, whole
- 6 garlic, cloves, peeled
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 pound chicken breast, cut into 1-inch pieces (optional)
- 1 cup carrots, julienned or thinly sliced
- 1 bell pepper, any color, thinly sliced
- 2 scallions, sliced, for garnish
Instructions
- 1
Place the large pieces of cabbage, roughly chopped ginger, quartered onion, whole green chilies, and peeled garlic cloves into a manual food chopper bowl.
⏱️ 5 min
- 2
Chop the ingredients until they are finely minced but not pureed. This should take several pulls or presses on the chopper, depending on its design. Set aside the chopped vegetable mixture.
⏱️ 5 min
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, salt, and black pepper to create the stir-fry sauce. Set aside.
⏱️ 2 min
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat. If using chicken, add the chicken pieces and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 5
Add the chopped vegetable mixture from the food chopper to the hot skillet. Stir-fry for 3-5 minutes, until fragrant and slightly softened. Be careful not to burn the garlic.
⏱️ 5 min
- 6
Add the julienned carrots and sliced bell pepper to the skillet. Continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Return the cooked chicken (if using) to the skillet. Pour the prepared stir-fry sauce over the vegetables and chicken. Toss everything together to coat evenly and cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 8
Remove from heat. Garnish with sliced scallions and serve immediately, perhaps with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chopped Cabbage and Vegetable Stir-Fry Base
For the Chopped Vegetable Base
- 1/2 cabbage, cut into large pieces
- 1 inch ginger, peeled and roughly chopped
- 1 onion, peeled and cut into quarters
- 2 green chilies, whole
- 6 garlic, cloves, peeled
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 pound chicken breast, cut into 1-inch pieces (optional)
- 1 cup carrots, julienned or thinly sliced
- 1 bell pepper, any color, thinly sliced
- 2 scallions, sliced, for garnish
Instructions
- 1
Place the large pieces of cabbage, roughly chopped ginger, quartered onion, whole green chilies, and peeled garlic cloves into a manual food chopper bowl.
⏱️ 5 min - 2
Chop the ingredients until they are finely minced but not pureed. This should take several pulls or presses on the chopper, depending on its design. Set aside the chopped vegetable mixture.
⏱️ 5 min - 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, salt, and black pepper to create the stir-fry sauce. Set aside.
⏱️ 2 min - 4
Heat vegetable oil in a large skillet or wok over medium-high heat. If using chicken, add the chicken pieces and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 5
Add the chopped vegetable mixture from the food chopper to the hot skillet. Stir-fry for 3-5 minutes, until fragrant and slightly softened. Be careful not to burn the garlic.
⏱️ 5 min - 6
Add the julienned carrots and sliced bell pepper to the skillet. Continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
⏱️ 4 min - 7
Return the cooked chicken (if using) to the skillet. Pour the prepared stir-fry sauce over the vegetables and chicken. Toss everything together to coat evenly and cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 8
Remove from heat. Garnish with sliced scallions and serve immediately, perhaps with steamed rice or noodles.
⏱️ 1 min