INGREDIENTS:
- 1 medium green cabbage (1¼ lb.)
- 3 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 2 tablespoons refined coconut oil (unrefined will taste too coconutty)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger root
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds for garnish
INSTRUCTIONS:
- Cut the cabbage into quarters, then slice each quarter into ¼-inch-thick slices.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey and red pepper flakes.
- Heat the oil in a large, deep skillet or a wok over medium-high heat, about 2 minutes. Add the garlic and ginger and cook, stirring, 30 seconds.
- Add the cabbage slices. Cook, stirring, 2 more minutes. Add the sauce, bring to a boil, and continue to stir-fry 2 more minutes. Remove from heat, drizzle the sesame oil on top, stir one more time, sprinkle the sesame seeds on top and serve.
Source: Healthy Recipes
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