Thai Cabbage Stir-Fry

I lived on stir-fries a lot while in grad school, so it will feature a lot in my shared recipes. For me it serves two purposes; quick effortless meal and fancy dinner.  Sometimes, all the ingredients are fresh on the day, other times it is a mixture of left over and new ingredients in an effort to empty out a crowded fridge.

This dish was made primarily because I wanted something quick for dinner, but ended up adding a leftover item to it because I was brainstorming on how to make it a filling meal. It took about 30 minutes or less from start to finish to have ready to serve.

I called this Thai because of the lemongrass.

What you will need: chopping board, colander, saute pan with cover.


Crabsticks (Alaskan) Alas, lobster season is over!
Anaheim Pepper
Yellow Banana Pepper
Green Jalapeno
Red Thai Chili
Red Bell Pepper
Zucchini Blossoms
Chicken Stock
Olive Oil
Fresh Lemongrass
Rosemary Sprigs
Vegetable Oxo Bouillon

Left over addition:
Israeli Couscous with Peas and Carrots

What I did:  All vegetables and crabsticks were chopped and prepped ready for use. If you are not familiar with fresh lemongrass, here is how to use it Lemongrass usage.

In the pan, I added chopped cabbage and poured a small amount of chicken stock, and brought to boil for a minute to soften. Then drained out the stock, and transferred the cabbage to a side dish. After that I heated up some oil in the pan to which I added the crabsticks, lemongrass, peppers, and cabbage; sprinkled my seasoning and herbs to taste [no salt was added].  To the cooking stir fry, I also added leftover Israeli couscous, which had been previously cooked in chicken stock with some peas and carrots. This was done to make it a standalone dish.

Taste: It was definitely spicy and some elements of sweet, the lemongrass added a layer of ginger, I thought. I was very pleased and surprised by the taste profile. We thoroughly enjoyed it, and went for second helping!

Until next time! Have fun experimenting 🙂


be well


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