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Braised Oriental Cabbage

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Ingredients
  Green cabbage head 1⁄2 Pound (1/2 Small Size)
  Bok choy head 3⁄4 Pound (1 Small Size)
  Fat free low sodium chicken broth 1⁄2 Cup (8 tbs), reduced
  Reduced sodium soy sauce 2 Tablespoon
  Rice wine vinegar 2 Tablespoon
  Brown sugar 1 Tablespoon
  Red pepper flakes 1⁄4 Teaspoon
  Water 1 Tablespoon
  Cornstarch 1 Tablespoon
Directions

1. Cut cabbage into 1-inch pieces. Cut woody stems from bok choy leaves; slice stems into 1/2-inch pieces. Cut tops of leaves into 1/2-inch slices; set aside.
2. Combine cabbage and bok choy stems in large nonstick skillet.
3. Bring to a boil over high heat. Reduce heat to medium. Cover and simmer 5 minutes or until vegetables are crisp-tender.
4. Blend water into cornstarch in small bowl until smooth. Stir into skillet. Cook and stir 1 minute or until sauce boils and thickens.
5. Stir in reserved bok choy leaves; cook 1 minute. serve as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Aam
Interest: 
Healthy

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 245 Calories from Fat 13

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.2 g0.99%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1328.7 mg55.4%

Total Carbohydrates 53 g17.7%

Dietary Fiber 9.8 g39.3%

Sugars 26.8 g

Protein 10 g20.8%

Vitamin A 309.5% Vitamin C 395%

Calcium 46.4% Iron 24.8%

*Based on a 2000 Calorie diet

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Braised Oriental Cabbage Recipe