Stir fry is a dish eaten all around the world by many different people. It’s loved for the simplicity of its preparation and wide taste profile. It gets its name from the way it’s made, frying food in a small amount of very hot oil while being stirred in a wok. As a result, anything can technically be a stir fry, so long as it’s made with the appropriate cooking method, which means that you can add or remove ingredients to suit your tastes. Stir fry is best enjoyed fresh and hot, but it’s just as tasty the next day.
Stir fry has many health benefits that make it a great dish to have in your recipe book. The large quantity of vegetables inside the dish provide an abundance of vitamins and nutrients, like vitamins A, D, and C, phosphorous, and potassium. Cabbage, one of the main ingredients of this dish also has many cancer fighting properties, thanks to being a cruciferous vegetable. Cruciferous veggies are a source of sinigrin which worksto prevent prostrate, colon, and bladder cancer. Cabbage, like most vegetables is most effective when served raw. The high temperature required to stir fry, cooks the cabbage quickly and helps retain the nutrients and its cancer fighting properties.
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How to make Cabbage Stir-Fry
Heat canola oil in a large sauté pan at a medium-high temperature.
Add the onion, garlic, and ginger.
Sauté, stirring for 1 minute.
Add the cabbage and cook just until it begins to wilt.
Add the soy sauce and rice vinegar,then stir well.