| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Cabbage, Carrots | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 1 | c | Chopped green onins, with |
| some green top | ||
| 1 | Large clove garlic, minced | |
| 3 | T | Ginger root, peeld finly |
| chopd | ||
| 1/2 | t | Hot red pepper flakes |
| 1 | Large head green cabbage | |
| outer leaves removed | ||
| cored/shredded to | ||
| outer leaves | ||
| removed cored/shredded | ||
| to | ||
| make 10-12 cups | ||
| 2 | Carrots, peeled and shredded |
INSTRUCTIONS
Heat oil in large skillet or Wok over Medium heat. Add green onion, garlic, ginger and hot red pepper flakes. Saute for 3 minutes until green onion starts to wilt. Add shredded cabbage and carrots. Stir-fry for 5 minutes. Tossing frequently. Cover and cook over heat for 3-4 minutes or until cabbage is tender. Transfer to serving bowl and serve immediately. Recipe By : USA Weekend/bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #232 Date: Tue, 01 Oct 1996 14:01:26 -0400 From: Robertal Banghart <bobbi744@sojourn.com> NOTES : Per serving: 214 cals. 14 g. fat. Very tasty but a little dry. Try steaming with 3/4 cup water for last 3-4 minutes. I used Chinese Cabbage.=20
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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 16.7mg
Potassium: 79.4mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: 1.2g
Protein: <1g