Stir-Fried Cabbage with Chilies 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



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


  • Iron 19.0
  • Folate 20.0
  • Calcium 6.0
  • Vitamin A 87.0
  • Vitamin C 78.0
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Stir-Fried Cabbage with Chilies