This hot stir-fried cabbage is fabulous. If you didn't think cabbage could be exciting, try this! Have the exhaust fan on or a window open when you cook this - when the chili garlic paste hits that hot oil, it may make you cough. Worth it!
Procedure for preparing this recipe:
I like to cut a top of Chinese cabbage in half lengthwise, then lay it flat-side down on the cutting board and slice it about 1.25cm thick. Cut it one more time, lengthwise, down the middle, and then do the other half head.
Mix together the chili garlic paste, salt, Splenda, toasted sesame oil, and soy sauce in a small dish, and set by the stove.
In a wok or huge frying pan, over highest heat, heat the peanut or vegetable oil. Add the cabbage and start stir-frying. After about a minute, add the seasoning mixture, and keep stir-frying until the cabbage is just starting to wilt - you want it still crispy in most places. Sprinkle in the rice vinegar, stir once more, and serve.
1. 4 servings
2. Serve it hot.
Calorie ratio for this recipe:
Each with: 98 calories; l0g fat; 1 g protein; 3g carbohydrate; trace dietary fibre; 3g usable carbs.
Ingredients used for:
1 head Chinese cabbage, 1/4 cup (60gm) chili garlic paste, 1 tsp salt, 2 tsps Splenda, 2 tsps toasted sesame oil, 2 tbsps (3Oml) soy sauce, 2 tbsps (30m1) peanut or vegetable oil, 2 tsps rice vinegar
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