Cabbage stir fry

Make better takeout at home.

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• Best for: dinner, serves 4-6

• Difficulty: easy

• Time: 45 minutes

• Recommended pairings: white rice, cauliflower rice

• If you like this, try... Thai chicken meatball stew

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Like my quick sausage skillet or sheet pan dinners, but Asian takeout style. This dish tastes like that rich and greasy stir fry in the little white box you know and love, but it's actually very healthy. The monotony of garlic peeling and onion chopping aside, it seems like it comes together in a few minutes. This was another big hit for the family.

Ingredients

4 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tbsp sriracha, plus more for serving

1 tbsp sesame oil

1 large onion, diced

6 cloves garlic, minced

1 tbsp minced ginger

8-10 large uncooked chicken sausage, chopped into thirds

1 head green cabbage, core removed and leaves shredded (or a 20 oz bag of shredded cabbage)

1 large carrot, peeled and diced

2 green onions, chopped

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First...

Stir soy sauce, oyster sauce, and sriracha together with spoon in small mixing bowl until smooth. Set aside.

Then...

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.

Then...

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.

Finally...

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..