| 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 |
tb |
Ginger root; peeld, finly chopd |
| 1/2 |
ts |
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 |
lg |
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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