Stir-fried sweet and spicy cabbage

1
1
1
Smartpoints value per serving
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
4
Difficulty
Easy
There is no limit to the serving options for this delectable vegetable stir-fry ready in about 15 minutes. Toast some nori or sesame seeds and sprinkle over the top for a quick and light cold lunch salad. Add 1 or 2 shredded carrots to the skillet along with the cabbage for some bright color, a bit of crunch, and good-for-you fiber and vitamins. Have leftover chicken, chop or shred and stir into the your skillet, cooking until heated through. Quick-cooking rice noodles make a great base that will absorb the cooking liquids for a delicious noodle bowl. The spicy sweetness are wonderful for nights when the weather is turning.

Ingredients

canola oil

1 Tbsp

ginger root

1 Tbsp, fresh, peeled and minced

ginger root

1 tsp, fresh, peeled and minced

cayenne pepper

tsp

cooked green cabbage

6 cup(s), shredded, thinly sliced

uncooked scallion(s)

4 medium, thinly sliced

rice vinegar

1 Tbsp, seasoned

sugar

¼ tsp

Instructions

  1. Heat the oil in a large nonstick skillet over medium heat. Add the ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the cayenne and cook, stirring constantly, about 30 seconds. Add the cabbage and cook, stirring occasionally, until softened, about 8 minutes. Remove the skillet from the heat and stir in the scallions, vinegar, and sugar. Serve hot, warm, or cold. Yields 3/4 cup per serving.

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