Asian Cabbage Stir Fry is one of the quickest meals you can make in under 15 min.
You can add chicken or a protein of choice this meal. I prefer adding chicken to this one due to the flavors, but I also omit if I just want to eat a ton of vegetables.
2 tablespoons coconut oil
2 chicken breasts, cubed-if desired (optional)
(1) 8oz can of water chestnuts (optional)
1/2-1 head cabbage shredded (I like to use the whole cabbage)
2 teapoons minced ginger (you may want to omit or decrease depending on your preference).
½-1 Yellow or white onion chopped
4-5 garlic cloves, minced
3 tablespoons gluten free soy sauce (coconut aminos are fabulous)
2 teaspoons sesame oil
Sesame seeds to garnish/or Italian seasonings (to accent lemon) (optional)
Add the ginger, garlic, and onion to stir fry pan with coconut oil. Heat at high temperature until the onions are brownish. Add less heat if the garlic starts to smoke before the onions brown. Add the chicken and or cabbage. Things should start to make a “fry sound” and reduce heat and add two table spoons of organic chicken broth. Cover for 1-2 min. Add water chest nuts and sesame oil, stir and add 2 tablespoons of chicken broth. Add the gluten free soy sauce. Stir fry until the chicken broth is gone. Add a squeeze of 1/2 lemon if desired, stir. If desire the more lemon flavor, add. Drizzle sesame seeds at the end and you have a stir fry!