Cabbage stir fry

Name: Cabbage stir fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Ingredients: 4 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp sriracha; 1 tbsp sesame oil; 1 large onion diced; 6 cloves garlic minced; 1 tbsp ginger minced; 9 large uncooked chicken sausage chopped into thirds; 1 head green cabbage core removed and leaves shredded; 1 large carrot peeled and diced; 2 green onions chopped

This dish tastes like rich and greasy stir fry, similar to beloved takeout, but is actually very healthy. Despite the chopping, it comes together quickly and was a big hit with the family.

Ingredients

4 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sriracha
1 tbsp sesame oil
1 large onion diced
6 cloves garlic minced
1 tbsp ginger minced
9 large uncooked chicken sausage chopped into thirds
1 head green cabbage core removed and leaves shredded
1 large carrot peeled and diced
2 green onions chopped

Instructions

Stir soy sauce, oyster sauce, and sriracha together with spoon in a small mixing bowl until smooth. Set aside.
Heat sesame oil in a large skillet over medium heat. Add sausage and cook until no longer pink, mashing to get small pieces.
Add the onion to the sausage meat and continue to sauté until the onion is translucent, for 3–4 minutes. Add the garlic and ginger and cook until fragrant, about one minute.
Add half the sauce mixture to the pan and cook for 3-4 minutes.
Stir in the cabbage and carrots, cook for 5-7 more minutes until the cabbage is wilted. Season with salt and pepper, if needed.
Remove the pan from heat and top with sliced green onions. Serve warm with rice or cauliflower rice, along with extra sriracha, gochujang, or other curry paste.