Stir-Fried Cabbage with Chilies
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 182 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 6 g |
| chol | 0 mg |
| sodium | 393 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 19% |
| vit A | 87% |
| vit C | 78% |
| folate | 20% |
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2 tbsp (25 mL) vegetable oil
4 dried whole chilies
3 cloves garlic, minced
2 green onions, chopped
1 tbsp (15 mL) minced gingerroot
6 cups (1.5 L) thickly shredded green cabbage (about half head)
1 carrot, sliced
Half sweet red pepper, chopped
2 tbsp (25 mL) oyster sauce
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) salt
1 tbsp (15 mL) toasted sesame seeds
Preparation:
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 sa< toss to coat. Sprinkle with sesame seeds.
Additional Information
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Bonus: Shred cabbage to slip into a green salad or make it into coleslaw to add to burgers or sandwiches for a healthy crunch.
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