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Ingredientes
- 1 lb Green or possibly red cabbage, or possibly a combination
- 3 Tbsp. Vegetable oil
- 1 x Clove garlic, chopped
- 1 x Dry red chilie, minced
- 1/2 tsp Szechuan peppercorns
- 1 1/2 Tbsp. Sugar
- 1 1/2 Tbsp. Soy sauce
- 1 1/2 Tbsp. Rice vinegar
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1/2 tsp Potato or possibly cornstarch
Direcciones
- 1. Cut off base of cabbage; remove tough outer leaves. Quarter cabbage; cut out core. Cut leaves into approximately 1 x 1 1/2-inch pcs. There should be about 4 c. of cabbage.
- 2. Combine seasoning liquid in a bowl.
- 3. Heat wok on high heat. Add in oil; when warm, add in garlic, chilies (including seeds), and peppercorns and cook a few seconds. Add in cabbage; toss for 1 to 2 min or possibly till color brightens from pale green to bright green or possibly deep purple to vivid red. Don't overcook.
- 4. Stir seasoning liquid into wok; toss a few seconds to combine. Immediately remove to a serving dish.
- Simple to prepare, this crisp and crunchy vegetable is delectable and quite stunning in appearance, whether you use all-green or possibly all-red cabbage or possibly a combination of the two (not Chinese cabbage in this case). The secret is not to overcook the cabbage; add in the sauce and remove it from the wok as soon as the color heightens.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 5 servings | |
| Calories 117 | |
| Calories from Fat 81 | 69% |
| Total Fat 9.14g | 11% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.21g | |
| Cholesterol 0mg | 0% |
| Sodium 517mg | 22% |
| Potassium 140mg | 4% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.21g | 4% |
| Protein 1.27g | 2% |
