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Lilly’s Table

 
 

© Lillys-Table.com Photo of Asian Cabbage Stir-Fry
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Asian Cabbage Stir-Fry

 

Napa cabbage, sometimes called Chinese Cabbage is lightly tossed with an asian sauce. You can use other ‘cabbage-like’ vegetables instead, such as bok choy, Carrots add a splash of color and extra crunch. You can also use another veggie here instead such as bell peppers or mushrooms.

Ingredients

  • 1 teaspoon vegetable oil (high heat)
  • 1 clove garlic, finely minced
  • 1 inch piece ginger, finely minced or crushed
  • ½ head napa cabbage
  • 1 carrot, large, peeled
  • 1 teaspoon soy sauce, tamari for wheat-free
  • ½ teaspoon red chili sauce, optional to taste

Serving Size: 2 People



 

Preparation Instructions

Slice the napa cabbage into thin shreds. Slice the peeled carrots into long thin matchstick strips (or grate).

Add the oil, garlic and ginger to a large skillet or wok and place over medium heat. As soon as the garlic begins to sizzle toss in the carrot strips. Increase the heat to medium-high and saute lightly until slightly golden. Toss in the cabbage and saute tossing periodically until wilted. If it begins to stick to the pan add in a splash of water.

Finish with the soy sauce and red chili paste if using.