| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; quartered and sliced |
| 2 |
ts |
Minced garlic |
| 1 |
ts |
Peeled grated fresh ginger |
| 1 |
|
8 oz pkg. shredded cabbage |
| 1 |
tb |
Water; up to 2 |
| 16 |
oz |
Frozen mixed vegetables; thawed |
| 4 |
|
Green onions; minced, up to 5 |
| 4 |
c |
Cooked brown or white rice; up to 5 |
| 1 |
ts |
Asian sesame oil |
| 3 |
tb |
Soy sauce; or to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
This tasty version of a take-out favorite can be made quickly, whether or
not you cooked extra rice the previous night.
MEAL PLAN: Serve with a simple salad of mixed greens (mesclun) and small
peeled and sectioned seedless oranges, dressed in a natural low-fat
vinaigrette. Heat veggie burgers or soy sausages on a large skillet or
griddle to serve alongside the rice.
IN WOK or large, deep skillet, heat oil over medium-high heat. Add onion,
garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and
cook, stirring occasionally, until cabbage is tender, 5 minutes.
Add mixed vegetables and green onions and stir-fry just until tender, about
3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce
and pepper. Stir-fry 2 to 3 minutes, then serve.
Per serving: 253 cal.; 7g prot.; 6g total fat (1g sat. Fat); 45g carb.; 0
chol.; 564mg sod.; 8g fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 31
Converted by MM_Buster v2.0l.
A Message from our Provider:
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