Low Carb Chinese-Style Cabbage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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