Stir-Fried Cabbage with Chilies

Tested Till Perfect

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%

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

  • 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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