For this recipe I found on Pinterest you can easily make this into a vegetarian dish. This was an amazingly tasty dish that my family loved and we will be keeping this as a go to stir fry.
This was very easy to make and didn’t take much time.
Stir Fry Sauce
2 Tbsp. soy sauce
1 Tbsp toasted sesame oil
1 Tbsp. sriracha
1/2 Tbsp. brown sugar
The Stir Fry
1/2 head green cabbage
3 green onions
1/2 Tbsp. neutral cooking oil
1/2 lb. lean ground beef
2 cloves garlic
1 Tbsp. fresh grated ginger
1 cup bean sprouts (I added this to)
Pinch of salt and pepper
Optional toppings: green onion, crispy noodles
Prepare the stir-fry sauce first. In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Shred the vegetables so they are ready to go when you need them. Cut one small cabbage in half, remove the core, and then finely shred the leaves of one half the cabbage (4-6 cups once shredded, save the other half for another recipe). Peel two carrots, and then use a cheese grater to shred them (1 cup shredded). Slice three green onions. Mince two cloves of garlic. Peel a knob of ginger using either a vegetable peeler or by scraping with the side of a spoon, then grate it using a small-holed cheese grater.
Heat a large skillet over medium heat. Once hot add the cooking oil, ground beef, garlic, ginger, and a pinch of salt and pepper. Cook the beef until browned (about five minutes).
Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, if you prefer). Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and a drizzle of sriracha, then serve.
Origanal source: Budget Byte$
Note: My family would have preferred chicken instead of beef or no meat at all. That is how good this stir fry was.