A colorful and comforting stir-fry combining tender sweet potato slices with crisp cabbage and carrots, quickly cooked in a hot wok for a satisfying side dish or light meal.
This simple stir-fry brings together the natural sweetness of sweet potatoes with the fresh crunch of Chinese cabbage. The key is to keep the vegetables slightly crisp and not overcook them.
Peel the sweet potato and carrot, then slice both into thin, even rounds about 3-5mm thick. Separate the cabbage leaves and cut into manageable pieces. Chop the green onions and mince the garlic.
Bring a small pot of salted water to boil. Add the sweet potato slices and cook for about 2 minutes until slightly tender but still firm. Drain and set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
Add the carrot slices first and stir-fry for 2 minutes. Then add the blanched sweet potato slices and cabbage pieces. Toss everything together and cook for 3-4 minutes until the cabbage is tender-crisp.
Season with salt to taste and add the chopped green onions. Drizzle with sesame oil if using. Give one final toss and serve immediately while hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
