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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love stir-fried cabbage and this recipe is one of my favorites, I serve it any kind of meat dish, it doesn't have to be Chinese. Ingredients:
1 tablespoon vegetable oil |
2 cloves garlic, minced |
3 cups sliced green cabbage (1/2 small head) |
3 cups sliced red cabbage (1/2 small head) |
2 small carrots, sliced (about 1 cup) |
1 medium yellow onion, sliced (about 1 cup) |
2 medium red or yellow bell peppers, julienned (about 2 cups) |
1/4 cup reduced-sodium soy sauce |
2 teaspoons ground ginger |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. In a wok or large nonstick skillet, heat oil over medium heat.
2. Add garlic and cook, stirring constantly, for I minute.
3. Stir in green cabbage, red cabbage, carrots, onion, bell peppers, soy sauce, and ginger. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 10 minutes.
4. In a small bowl, combine water and cornstarch. Mix well. Add cornstarch mixture to wok, stirring until sauce thickens, about I minute. Serve immediately.
5. VARIATION
6. Use leftover cooked chicken to make a tasty main dish. Add I cup chicken to the wok in Step 3. Proceed as recipe directs.
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