Quick Cabbage & Mixed Veggie Stir Fry (Vegetarian)

Ingredients · for 4 (scales to your household)

• 1/2 cup Soy sauce $0.46
• 1/2 cup Vegetable stock $0.57
• 1 teaspoon Sesame oil $0.16
• 1/2 Tablespoon Rice vinegar $0.05
• 2 cloves Garlic $0.06
• 2 teaspoons Fresh ginger $0.03
• 1 Tablespoon Sugar or honey $0.02
• 1 Tablespoon Cornstarch $0.08
• 1/8 teaspoon Red pepper flakes $0.01
• 8 ounces Mushrooms $2.34
• 2 Tablespoons Neutral oil $0.10
• 1 Yellow onion $0.61
• 3 Garlic cloves $0.09
• 1 Tablespoon Fresh ginger $0.05
• 1 Red bell pepper $1.21
• 6 cups Cabbage $1.74
• 2 cups Shredded carrots $0.80

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Sauce: Combine all the stir-fry sauce ingredients in a bowl or jar. Whisk or shake to combine and set aside.
2. Heat a large skillet or wok over medium-high heat. Add sliced mushrooms and cook, allowing the water to evaporate, for about 4-5 minutes.
3. Stir in the oil and yellow onion. Add the garlic and ginger. Cook for 3-4 minutes until the onion slices start to soften.
4. Add red bell pepper slices and cook for 1-2 minutes. Pour in the sauce and simmer for 1-2 minutes until slightly thickened.
5. Toss in cabbage and shredded carrots until combined and cook for 2-3 minutes until just tender (you don’t want it to become soggy). Toss with a squeeze of lime.
6. Serve over rice with cilantro, green onions, and sesame seeds as desired. Enjoy!