Get the skillet hot. Get a nonstick skillet ready by heating it up over medium heat. Doing so will prevent the veggies from sticking to the pan as they sauté.
Toss the shredded cabbage into the pan and cook for about 5 minutes, or until it softens but still has a little bite.
Garnish with Onion: After around three minutes of cooking, add the chopped onion and continue cooking until it becomes translucent. This will give your stir-fry a sweet, savory foundation.
Add Garlic: Toss in the minced garlic and simmer, stirring occasionally, for one to two minutes, or until fragrant. Be careful not to let it burn so the strong taste of the garlic stays intact.
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In a pan over medium heat, sauté the sliced mushrooms for five to seven minutes, or until they begin to develop a golden color. As they soak up the flavors, mushrooms also provide a pleasant earthiness to the meal.
Chop some bell pepper and add it to the mixture. Cook, stirring sometimes, until the pepper begins to soften, which should take around three to four minutes. A splash of color and some flavor come from the bell pepper.
Tomatoes for the Finish: Add the quartered tomatoes and boil for about 5 minutes. The meat’s natural juices will be released, making a delicious sauce to add to the stir-fry.
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