Stir-Fried Cabbage with Peanut Sauce
Preparation and cooking time:
25 minutes
I love the flavor a little peanut butter adds to a stir-fry. If you don't normally have it on hand you can leave it out - but add another tsp soy sauce. This is a cross between a stir-fry and a salad.
Ingredients:
- 2 cups shredded cabbage, 140gr, 5oz
- 1 carrot, 90gr, 3.2oz
- 1 rib celery, 50gr, 1.7oz
- 1 tsp soy sauce, 5.3gr, .19oz
- 1 tsp walnut or sesame oil, 4.5gr, .16oz
- 2 tsp olive oil, 9gr, .32oz
- 1/3 cup chicken stock, 75gr, 2.6oz
- 1 1/2 tbs peanut butter, 24gr, .85oz
- 1 tbs sherry vinegar or red wine vinegar, 16gr, .56oz
- 1/2 tsp chili powder
- 1 tbs (toasted) sesame seeds, 9gr, .32oz
Instructions:
- Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
- Slice the carrot into paper thin strips using the vegetable peeler.
- Thinly slice celery.
- Heat oil in a large nonstick skillet. Add chili powder and sauté briefly.
- Add cabbage, carrot and celery. Stir-fry 5 - 8 minutes, until cabbage start to wilt.
- Add soy sauce and chicken stock. Stir well to combine, cover, reduce heat and let cook for 5 more minutes.
- Combine peanut butter and vinegar.
- Uncover cabbage and increase heat. Stir in peanut butter/vinegar mixture. Continue cooking and stirring until most of the liquid has evaporated.
- Sprinkle with sesame seeds and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
