Gingered Cabbage Stir Fry |
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Prep Time: 45 Minutes Cook Time: 11 Minutes |
Ready In: 56 Minutes Servings: 4 |
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From BHG's New Dieter's Cookbook. Per serving: 293 calories, 6 g fat, 0 mg cholesterol, 49 g carbohydrate, 3 g fiber, 14 g protein. Touted as a meatless main dish but without the rice, it would make a nice side dish. Ingredients:
1 tablespoon cooking oil |
1 medium red onion, cut into thin wedges |
1 tablespoon grated fresh gingerroot |
2 garlic cloves, minced |
1 medium red bell peppers or 1 medium yellow bell pepper, cut into strips |
1 1/2 cups yellow wax beans or 1 1/2 cups green beans or 1 1/2 cups italian cut green beans, trimmed and cut into 1-inch pieces |
4 cups coarsely chopped chinese cabbage |
1 tablespoon rice vinegar or 1 tablespoon white wine vinegar |
1 tablespoon reduced sodium soy sauce |
1/2 teaspoon toasted sesame oil |
1 cup bean sprouts |
2 cups hot cooked rice |
Directions:
1. Heat the oil over high heat in a wok or large skillet.
2. Add in red onion, gingerroot, and garlic; reduce heat and stirfry for about 4 minutes or until onion is almost tender.
3. Add in bell pepper and beans; cover and cook over medium-low for 3 minutes or until pepper is crisp tender.
4. Stir in cabbage; cover and cook 4 minutes or until crisp-tender.
5. In a small mixing bowl, add vinegar, soy sauce, and sesame oil; mix well.
6. Stir into vegetable mixture along with the bean sprouts; heat through; season with salt and pepper to taste.
7. Serve with rice if desired.
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