Stir-fried sweet and spicy cabbage
1
Points®
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
Fresh ginger
1 Tbsp
Fresh ginger
1 tsp
Cayenne pepper
⅛ tsp
Cooked green cabbage
6 cup(s), shredded
Scallions
4 medium
Unseasoned rice vinegar
1 Tbsp
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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