CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Vegetables | June 1990 | 1 | Servings |
INGREDIENTS
2 | t | Cornstarch |
3 | T | Canned chicken broth |
1/4 | c | Vegetable oil |
1 | Garlic clove, minced | |
4 | c | Shredded Napa cabbage |
2 | T | Soy sauce |
1 1/2 | T | Distilled white vinegar |
1 | t | Sugar |
3 | Green onions, sliced |
INSTRUCTIONS
Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and saute until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute. Serves 2. Bon Appetit June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 612
Calories From Fat: 490
Total Fat: 55.6g
Cholesterol: 0mg
Sodium: 1258.4mg
Potassium: 596.6mg
Carbohydrates: 26.3g
Fiber: 1.2g
Sugar: 5.6g
Protein: 8.1g