Paleo Chinese Cabbage Stir-Fry recipe with shredded cabbage in a Chinese-inspired stir-fry sauce.
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5 from 9 votes

Paleo Chinese Cabbage Stir-Fry (Whole30, Vegan)

Paleo Chinese Cabbage Stir-Fry with shredded cabbage in a Chinese-inspired stir-fry sauce. This healthy delicious side dish is Paleo, Whole30, and Vegan friendly and goes well with any savory main dishes. 
Course Side Dish
Cuisine Asian
Keyword Paleo Chinese Cabbage Stir-Fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Calories 25kcal
Author ChihYu


  • 2 to 3 tbsp avocado oil
  • 3 large cloves garlic , finely chopped
  • 1 whole star anise
  • 2 tsp finely chopped ginger , about 3 thin slices
  • tsp crushed red pepper flakes optional
  • Salt to taste
  • ½ to ⅔ lb savoy cabbage , shredded
  • 1.5 cups julienned carrots , about 1 large carrot


  • 1 tbsp coconut aminos
  • 2 tbsp chicken or vegetable stock
  • tsp black ground pepper



  • In a well-heated large skillet, add avocado oil. Saute garlic, star anise, ginger, and pepper flakes with a pinch of salt over medium heat until fragrant, about 1 to 1.5 minutes.
  • Add cabbage and carrots. Saute for about 2 minutes until they turn slightly softer. Season with another pinch of salt. Add sauce. Toss to coat evenly. Cover with a lid and cook over medium heat for about 2 minutes,
  • Uncover and toss/stir-fry the vegetables again for about 10 seconds. Taste test to add more salt or coconut aminos if desired. Off heat, garnish with scallions and sesame oil.



Serving: 1serving | Calories: 25kcal | Carbohydrates: 4g | Sodium: 69mg | Potassium: 102mg | Sugar: 1g | Vitamin A: 107.2% | Vitamin C: 2.5% | Calcium: 1.1% | Iron: 0.9%