Cabbage and Vegetable Stir-Fry

This simple stir-fry is a great way to use up leftover vegetables. It's quick and easy to make, and it's packed with flavor. The cabbage and broccoli provide a nice crunch, while the carrots and bell pepper add sweetness and color. The soy sauce and sesame oil give the dish a savory umami flavor.

This recipe was inspired by a dish I had at a Chinese restaurant in San Francisco. I loved the combination of flavors and textures, and I've been making it ever since. I've tried different variations over the years, but this is the version I like the best. It's simple, flavorful, and healthy.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 4 cups shredded green cabbage
• 1 cup broccoli florets
• 1 cup thinly sliced carrots
• 1 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon sesame oil

Instructions

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the carrots, bell pepper, and onion to the skillet and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Add the cabbage and broccoli to the skillet and cook until wilted, about 2 minutes.
4. Stir in the soy sauce and water. Cook for 1 minute more, or until the sauce is heated through.
5. Serve immediately.

Why It Works

• The combination of cabbage, broccoli, carrots, and bell pepper provides a nice variety of textures and flavors.
• The soy sauce and sesame oil give the dish a savory umami flavor.
• The stir-frying method cooks the vegetables quickly and evenly, preserving their nutrients and flavor.