Korean Spicy Napa Cabbage Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · vegetarian, vegan, gluten-free, dairy-free

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 2 cups, chopped Napa cabbage
• 1 medium, sliced Carrots
• 2 (any color), sliced Bell peppers
• 2, minced Garlic cloves
• 1 inch, minced Ginger root
• 1 1/2 tbsp Coconut aminos
• 1/2 tsp Gochugaru (Korean red pepper flakes)
• 1/2 tbsp Sesame oil
• 1, sliced Green onions
• to taste Salt

Method (tap to check — screen stays awake)

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger; sauté for 1 minute until fragrant.
3. Add sliced carrots and bell peppers; stir-fry for 5 minutes until slightly tender.
4. Add chopped Napa cabbage, coconut aminos, gochugaru, and a pinch of salt; stir well.
5. Cook for another 10-15 minutes, stirring occasionally, until cabbage is wilted and flavors meld.
6. Taste and adjust seasoning with more coconut aminos or salt as needed.
7. Remove from heat and garnish with sliced green onions.
8. Serve hot, optionally with cauliflower rice for a complete paleo meal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook