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Easy Cabbage Stir Fry with Mushrooms and Lentils Recipe

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This quick and flavorful Cabbage Stir Fry with Mushrooms and Lentils brings together crispy cabbage, savory mushrooms, and tender lentils with a spicy and sweet sauce. It’s a perfect nutrient-packed meal for busy weeknights.

Ingredients

Scale
  • 14 oz Cabbage
  • 9 oz Button mushrooms
  • 4 oz Brown lentils (canned)
  • 1 Carrots (medium)
  • 1 Onion (medium)
  • 2 Tbsp Coconut oil
  • ⅓ cup Vegetable broth
  • ⅓ cup Soy sauce
  • 1 Tbsp Rice vinegar
  • 1+½ Tbsp Maple syrup
  • 2 Tbsp Cornstarch
  • ¼ tsp Sriracha or any other chili paste
  • 1 Tbsp Ginger powder
  • 3 cloves Garlic
  • 4.5 oz Rice (cooked)

Instructions

  1. Combine vegetable broth, soy sauce or gluten-free tamari, rice vinegar, maple syrup, cornstarch, sriracha, ginger powder, and minced garlic in a small bowl and whisk until smooth.
  2. Heat coconut oil in a wok or large frying pan over medium heat and cook sliced onions for about 2 to 3 minutes until softened.
  3. Add sliced mushrooms, shredded cabbage, and julienned carrots; stir constantly while cooking over medium-high heat for 5 to 6 minutes until vegetables are tender but still crisp.
  4. Stir in the canned cooked lentils and the previously mixed stir-fry sauce, whisking once more before pouring it in.
  5. Let the mixture simmer for a couple of minutes while stirring frequently until the sauce thickens.
  6. Serve the stir-fry with cooked rice and garnish with chopped spring onions if desired.

Notes

  • The key to a perfect stir-fry is to cook it quickly on high heat
  • To do that, make sure you have everything prepared beforehand

Nutrition

Find it online: https://www.amgroyal.com/cabbage-stir-fry-mushrooms-lentils/