Stir-Fried Cabbage with Chilies

Author: Canadian Living

This is an excellent side dish that you can easily make into a vegetarian main dish by adding cubes of firm tofu and serving it over rice. If you like a milder stir-fry, reduce the number of chilies and remove them before serving.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2003

Ingredients

  • 2 tablespoons vegetable oil
  • 4 dried whole chilies
  • 3 cloves of garlic minced
  • 2 green onions chopped
  • 1 tablespoon minced gingerroot
  • 6 cups green cabbage thickly shredded (about half head)
  • 1 carrots sliced
  • 1 half sweet red pepper chopped
  • 2 tablespoons oyster sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon toasted sesame seeds

Method

In wok or large skillet, heat vegetable oil over medium-high heat; stir-fry chilies, garlic, onions and ginger until fragrant, about 10 seconds. Add cabbage, carrot, red pepper and 1/2 cup (125 mL) water; toss to combine. Cover and steam until vegetables are tender-crisp, about 3 minutes. Add oyster sauce, sugar, sesame oil and salt ; toss to coat. Sprinkle with sesame seeds.

Nutritional facts <b>Per serving:</b> about

  • Sodium 393 mg
  • Protein 4 g
  • Calories 182.0
  • Total fat 11 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 87.0
  • Vitamin C 78.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stir-Fried Cabbage with Chilies

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