Low calorie chinese cabbage: nixon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon |
| 1 | cup | Finely shredded onions |
| 2 | Cloves garlic, finely minced | |
| 1 | To 2 heads Chinese cabbage, shredded (about 8 cups) | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground white pepper |
| 1 | small | Red bell pepper, seeded and cut in |
| Thin strips | ||
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Chopped fresh chives |
Directions
1. Cut bacon slices crosswise into thin strips; in a large saute pan, brown the strips over medium heat.
2. Add onions and garlic; saute for 2 minutes, or until onion is transparent.
3. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring with a spatula, until steaming hot but still crisp, about 5 minutes.
Stir in soy sauce.
4. Transfer to a deep serving platter, sprinkle with chives, and serve at once, with steamed rice and broiled chicken or fish for a low-fat, low-calorie meal.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7.
Shared by: Karin Brewer, Cooking Echo, 4/93