Paleo Chinese Cabbage Stir-Fry (Whole30, Vegan)

Paleo Chinese Cabbage Stir-Fry (Whole30, Vegan)

from iheartumami.com
25 min
6 servings

Paleo Chinese Cabbage Stir-Fry with shredded cabbage in a Chinese-inspired stir-fry sauce. This healthy delicious side dish is Paleo, Whole30, and Vegan friendly and goes well with any savory main dishes. 

Ingredients

  • 2 to 3 tbsp avocado oil
  • 3 large cloves garlic (, finely chopped)
  • 1 whole star anise
  • 2 tsp finely chopped ginger (, about 3 thin slices)
  • ⅛ tsp crushed red pepper flakes (optional)
  • Salt to taste
  • ½ to ⅔ lb savoy cabbage (, shredded)
  • 1.5 cups julienned carrots (, about 1 large carrot)
  • 1 tbsp coconut aminos
  • 2 tbsp chicken or vegetable stock
  • ⅛ tsp black ground pepper
  • 1 bulb scallion (, chopped)
  • 1 to 2 tsp toasted sesame oil (, optional)

Directions

  1. 1

    In a well-heated large skillet, add avocado oil. Saute garlic, star anise, ginger, and pepper flakes with a pinch of salt over medium heat until fragrant, about 1 to 1.5 minutes.

  2. 2

    Add cabbage and carrots. Saute for about 2 minutes until they turn slightly softer. Season with another pinch of salt. Add sauce. Toss to coat evenly. Cover with a lid and cook over medium heat for about 2 minutes,

  3. 3

    Uncover and toss/stir-fry the vegetables again for about 10 seconds. Taste test to add more salt or coconut aminos if desired. Off heat, garnish with scallions and sesame oil.