Sautéed Chinese-Style Vegetables
Yield: four to five servings
1 inch cube of fresh ginger, finely cut
2-3 cloves garlic
1/4 cup onion, finely chopped
1/2 cup carrots, sliced into matchsticks
1 cup cabbage, finely sliced on a diagonal
1 cup celery, finely chopped
Olive oil
Place a wok or frying pan on the burner and brush it with a small amount
of oil. Heat up the oil and add garlic, onion, and ginger. Sauté over
high flame for 1-2 minutes. Add the carrots and celery and sauté 1-2
minutes. Add cabbage and sauté until the vegetables are tender but
still crisp and brightly colored. Season with a small amount of tamari soy
sauce and sauté another minute or so.
For variety, add other vegetables or tofu.
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