Stir-Fried Cabbage with Chilies
This recipe makes 4 servings
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 |
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.
Ingredients
- 2 tbsp vegetable oil
- 4 dried whole chilies
- 3 cloves of garlic, minced
- 2 green onions, chopped
- 1 tbsp minced gingerroot
- 6 cups green cabbage, thickly shredded (about half head)
- 1 carrot, sliced
- 1 half sweet red peppers, chopped
- 2 tbsp oyster sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil
- 1/4 tsp salt
- 1 tbsp 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 salt ; 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.
Source : Canadian Living Magazine: September 2003
- Keywords : Vegetarian; Sides; Cabbage; Chiles; Stir-fry; Garlic; Ginger; Red pepper;
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