Difference between revisions of "Thai Cabbage"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Thai ([^cC])(.*)\]\]" to "Category:Thai cuisine Category:$1$2 Recipes") |
||
| Line 26: | Line 26: | ||
# Remove from heat and sprinkle with chopped [[cilantro]]. | # Remove from heat and sprinkle with chopped [[cilantro]]. | ||
| − | [[Category:Thai Vegetarian]] | + | [[Category:Thai cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Cabbage Side Dish Recipes]] | [[Category:Cabbage Side Dish Recipes]] | ||
[[Category:Lime juice Recipes]] | [[Category:Lime juice Recipes]] | ||
Revision as of 10:57, 9 May 2012
Description
A great way to fix cabbage! I got this from a Weight Watcher's magazine. This makes 7 servings. For weight watchers this is 1 point.
File:Thai Cabbage.jpg
Thai Cabbage
Ingredients
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons chili paste with garlic
- 1 teaspoon sugar
- 1 teaspoon peanut oil
- 1 teaspoon peeled minced fresh ginger
- 2 cloves garlic, minced
- 2 (10 ounces) bags very thinly sliced green cabbage
- 2 cups red bell peppers, cut in strips
- 1⅓ cups peeled shredded carrots
- ¼ cup chopped fresh cilantro or parsley
Directions
- Combine the first four ingredients in a bowl; stir well, set aside.
- Heat peanut oil in a wok or large nonstick skillet over medium high heat.
- Add ginger and garlic; saute 1 minute.
- Add cabbage, bell pepper and carrot; saute 2 minutes.
- Add lime juice mixture; saute an additional 2½ minutes, or until cabbage is tender.
- Remove from heat and sprinkle with chopped cilantro.
