Garden stir fry ingredients

This recipe requires a heat source

Recommended materials: Large skillet, knife, cutting board, grater (or knife), measuring spoons (or one big spoon and one small spoon), measuring cups.

This recipe was prepared during the 2017-18 winter cooking series. Read about the lesson here, and download recipe cards below.


  • 2 TBSP olive oil
  • 1 medium onion (finely chopped)
  • 2-3 garlic cloves (minced)
  • 1 ½  cups cabbage, about ¼ of a head (finely chopped)
  • 1 medium carrot, or 1 cup (grated or cut into small pieces)
  • ¾ cup frozen peas
  • 2 cups cooked brown or white rice
  • 3 TBSP soy sauce or tamari (gluten-free soy sauce)
  • ½ tsp pepper
  • ½ tsp ground ginger


  1. Wash hands.
  2. Heat 2 TBSP of olive oil in a large skillet over medium heat.
  3. Add onions, and sauté for 2 to 3 minutes, or until soft and translucent.
  4. Add garlic and purple cabbage, then sauté for another 1-2 minutes.
  5. Add carrots and peas, then sauté for another 1-2 minutes.
  6. Add rice, soy sauce (or tamari), pepper, and ground ginger, then mix well.
  7. Once mixture is heated all the way through, divide into bowls and serve.
  8. Enjoy!

Note: Feel free to experiment with other ingredients! Other vegetables like bok choy, broccoli, or leafy greens are fun to try.


Bird's eye of garden stir fry

Downloadable recipe cards, in English and Spanish:

Garden Stir-Fry, Downloadable version, English

Garden Stir-Fry, Downloadable version, Spanish