Stir-fry of three cabbages

1 recipe

Ingredients

Quantity Ingredient
2 tablespoons Rice vinegar
2 teaspoons Cornstarch
2 tablespoons Soy sauce
1 tablespoon Sesame oil
teaspoon Crushed red pepper flakes
2 cups Finely shredded red cabbage
2 cups Green cabbage finely shredded
2 cups Chinese cabbage finely shredded
1 tablespoon Canola or vegetable oil
1 tablespoon Fresh gingerroot finely minced
1 teaspoon Sesame seeds

Directions

1. Whisk the vinegar into the cornstarch until dissolved; then whisk in the soy sauce, sesame oil and pepper flakes. Set aside.

2. Combine the cabbages in a large bowl.

3. In a large heave pan heat the oil over medium-high heat. Add the cabbages and ginger; stir-fry 2 minutes, until cabbage is starting to wilt.

4. Add the sauce ingredients and stir until thickened. Stir in the sesame seeds and serve.

Makes 4 to 6 servings.

Data per serving (for 6 servings): Calories 68, Protein 1g, Fat 5g, Carbohydrates 5g, Sodium 349mg, Saturated fat 1g, Monounsaturated fat 2g, Polyunsaturated fat 2g, Cholesterol 0mg.

From The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins. Printed in the January 25, 1995, issue of The Seattle Times.

APB Submitted By ALAN BURGSTAHLER On 01-26-95

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