Yield: 4 servings
Measure | Ingredient |
---|---|
⅔ cup | Chopped onion |
1 each | Clove garlic, minced |
1½ teaspoon | Grated fresh ginger |
2 tablespoons | Butter or margarine, melted |
4 cups | Coarsely shredded cabbage |
½ cup | Coarsely grated carrot |
2 teaspoons | Soy sauce |
¼ teaspoon | Freshly ground pepper |
⅛ teaspoon | Paprika |
Saute onion, garlic, and ginger in butter in a large skillet 2 minutes. Add cabbage and carrot; stir-fry over medium heat about 5 minutes or until vegetables are crisp-tender. Stir in soy sauce, pepper, and paprika.
Recipe from Carol Shulz in November, 1989"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 07-30-95