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
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
- Folate 20.0
- Calcium 6.0
- Vitamin A 87.0
- Vitamin C 78.0
