Cabbage Stir Fry (Print Version)

# Ingredients:

→ Spices & Sauce

01 - 1½ tablespoons minced garlic, roughly 5 cloves
02 - 2 tablespoons minced fresh ginger
03 - ¼ teaspoon ground cloves
04 - ½ teaspoon red chili flakes
05 - 4 tablespoons soy sauce (low sodium), divided
06 - 1½ tablespoons maple syrup (pure)
07 - 2 tablespoons rice vinegar

→ Base Ingredients

08 - 1 pound ground chicken
09 - 2 tablespoons olive oil (extra virgin)
10 - 1 small cabbage (about 1 to 1½ lbs)
11 - 2 cups grated carrots (4 medium or 10 ounces)
12 - ½ cup tender cilantro (stems and leaves), chopped
13 - 1 small bunch green onions, chopped (around 6 small stalks)

→ Optional Sides

14 - Cooked brown rice or brown rice noodles

# Instructions:

01 - Stir together the garlic, red pepper flakes, cloves, and ginger in one small bowl. In a separate small bowl, whisk the rice vinegar, 2 tablespoons soy sauce, and maple syrup. Set both aside nearby.
02 - Trim off the tough base of the cabbage. Halve it lengthwise, cutting from top to root. Place each flat cut against the board and quarter the halves. Slice across each quarter into fine strips, about 1/8-inch thick. Scoop into a bowl to keep handy.
03 - Warm 1 tablespoon oil in a big skillet, Dutch oven, or wok over medium-high heat. Add the chicken once the oil is hot and glistening. Stir and break it apart as it cooks. Pour in the other 2 tablespoons of soy sauce and keep stirring. Cook the meat thoroughly for about 5 minutes, until the juices are gone. Move cooked chicken onto a plate.
04 - Pour the last tablespoon of oil into the same pan. Toss in the carrots and cabbage, stirring occasionally. Cook for about 2 minutes—just enough for the cabbage to begin softening.
05 - Pour in the soy sauce and spice mixtures. Cover the skillet and let it steam over high heat for a minute, until the cabbage softens but stays crisp. Uncover and gently stir in the green onions, cilantro, and chicken. Heat for an additional 30 seconds, then serve warm with rice or noodles if you'd like.

# Notes:

01 - Keep leftovers in a sealed container in the fridge for up to 4 days.
02 - To warm it up, reheat gently on medium-low with a splash of vinegar.
03 - Freezable for up to 3 months, but the cabbage texture may shift slightly.

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