Low Carb Chinese-Style Cabbage

This is a low carb version of stir-fry cabbage - it doesn't need to swim in a sweetened cornstarch sauce. It just requires vegetables, oil and seasonings and is an easily adaptable recipe using other vegetables you have on hand. We often have it with grilled pork.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  head green cabbage
• 1  chopped yellow onion
• 1⁄3 cup  chopped scallion
• 1⁄2 lb brown button mushroom
• 3  garlic cloves
• 2  tablespoons  vegetable oil
• 1⁄4 cup soy sauce
• 2  tablespoons  rice wine vinegar
• 3  tablespoons  roasted  sesame oil
• 2  teaspoons Splenda sugar substitute
• 1  bunch fresh cilantro, with stems
• 2  teaspoons lemon pepper

Directions

1. Shred the cabbage, chop the onion, slice the mushrooms and the garlic.
2. Chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
3. Chop the cilantro stems and add to the bulk of the chopped leaves.
4. Heat vegetable oil in a large saute pan or wok, on medium high heat.
5. Add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
6. Add the chopped cilantro leaves and stems.
7. Add the Splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
8. Remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
9. Options:
10. Other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
11. Red pepper flakes or chile oil may be added if you like it fiery.
12. You may make a main dish out of this by mixing it with stir-fried chicken or pork.