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 |
| ⅛ | 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