Spicy Cabbage

This recipe goes with Korean Beef with Spicy Cabbage

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Protein: 1.8g
  • Carbohydrate: 9.8g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 124mg
  • Calories from fat: 33%
  • Fiber: 2.2g
  • Calcium: 75mg

Ingredients

  • 2 teaspoons dark sesame oil
  • 1 teaspoon chili oil
  • 1/2 cup vertically sliced onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 cup julienne-cut snow peas
  • 1 medium head napa (Chinese) cabbage, cored and cut crosswise into thin strips (about 6 cups)
  • 1/4 cup apple juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup shredded carrot
  • 2 teaspoons rice vinegar

Preparation

  1. Heat oils in a nonstick skillet over medium- high heat. Add onion and next 5 ingredients; stir-fry 1 minute. Add cabbage, apple juice, salt, and ground red pepper. Cook 3 to 5 minutes or until cabbage is crisp-tender. Stir in carrot and vinegar. Serve immediately.
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