As prepared in the classroom during the 2017-2018 winter cooking series! Read about the lesson here; download recipe cards below.

Serves 4-5


  • 2 TBSP olive oil
  • 1 medium yellow onion, minced
  • 2-3 garlic cloves, minced
  • 1.5 cups finely chopped purple cabbage (about 1/4 of a head)
  • 1 cup grated carrot (about 1 medium carrot)
  • 3/4 cup frozen peas
  • 2 cups cooked brown rice
  • 3 TBSP soy sauce or tamari (gluten-free soy sauce)
  • 1/2 tsp pepper
  • 1/2 tsp ground ginger


  1. Wash hands.
  2. Heat 2 TBSP of olive oil in a large pot over medium heat.
  3. Add onions, and sautee for 2 to 3 minutes, or until translucent.
  4. Add garlic and purple cabbage, and sautee for another 1-2 minutes.
  5. Add carrots and peas, and sautee for another 1-2 minutes.
  6. Add rice, tamari, pepper, and ground ginger, and mix well.
  7. Serve and enjoy!

❊ Note: Play with other ingredients! You can add other vegetables like bok choy, broccoli, or leafy greens.

Downloadable recipe cards, in English and Spanish:

Garden Stir-Fry, Downloadable version, English

Garden Stir-Fry, Downloadable version, Spanish