St. Patrick’s Day Stir-Fry

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Admittedly, this is a silly recipe. I thought it up a few years ago when I was missing corned beef and cabbage on St. Patrick’s Day. (There is no way Mike would let me cook corned beef.) I figured I might as well throw it up here for you to try. At the very least, maybe you’ll crack a smile at my expense.

  • 2 medium all-purpose potatoes
  • 3 carrots
  • 1/4 head of cabbage
  • 1 small onion
  • 4 teaspoons peanut oil, divided
  • 2 tablespoons apple cider vinegar
  • sea salt and freshly cracked black pepper
  1. Slice the potatoes into rounds 1/4-inch thick, then slice into matchsticks. Slice the carrots diagonally about 1/8-inch thick, then slice into matchsticks. Thinly slice the cabbage. Slice the onion into semi-circles.
  2. Heat a wok or large frying pan with a lid over medium heat. Add 1 teaspoon of oil. Add the potatoes and stir to coat with the oil. Cover, and cook for 15-20 minutes, giving the potatoes a stir every couple minutes, until they’re tender and browned on the edges. Remove from the wok and set aside.
  3. Increase heat to medium-high. Add another teaspoon of oil to the wok. Add the carrots. Cook for 2-3 minutes until carrots are seared on the edges. Remove from the wok and set aside.
  4. Add another teaspoon of oil to the wok. Add the cabbage. Cook for 2-3 minutes until the cabbage is seared on the edges. Remove from the wok and set aside.
  5. Add the final teaspoon of oil to the wok. Add the onion. Cook for a couple minutes until starting to sear. Add the potatoes, carrots, and cabbage back to the wok along with the vinegar, a couple large pinches of salt, and a generous sprinkle of pepper. Stir well. Cook for a minute or two, until everything is heated through. Serve immediately.

(Serves 4)

So there you have it, St. Patrick’s Day Stir-Fry. Serve it with a hard cider. Magner’s perhaps. That’d be fitting. (Yes, I know that’s a Woodchuck in the picture. I had to work with what I had. But while we’re on the topic, we’re really enjoying their Spring release. It has nice molasses and caramel notes.)

Enjoy your St. Patrick’s Day. Responsibly please.

I’m also sharing this recipe in the Hearth and Soul Hop, Fat Tuesday, Allergy Free Wednesday, Wellness Weekends, and Allergy Friendly Lunchbox Love.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. I love your creativity! If you can’t have corned beef, why not make something you can have?!

  2. Looks good! I might try that this year. I love cabbage, but I didn’t when I was younger. My mom always boiled it till the smell would take the paint off the walls. Stir frying is a much better way.

    • Yes, I definitely enjoy the crunch. In fact, when I was a kid I refused to eat the cooked cabbage. My parents always set aside some raw cabbage for me to munch on.

  3. This sounds yummy even without St. Patrick’s Day! Thanks for linking to Wellness Weekend and sharing the healthy goodness.

  4. Thanks for sharing this at Allergy Free Wednesdays! Hope to see you next week!

  5. What a delicious stir fry! This is also a super frugal dish as cabbage and root vegetables are on sale this time of year.

  6. This looks like such a tasty stir-fry. I am going to make this–great way to get my kids to eat some healthy veggies!

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