Metfold fringing of the cabbage – fitness fitness

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Metfold fringing of the cabbage – fitness fitness

Springe to the recipe

To make them easy and healthy Fry the cabbage Is just as filled as it is delicious!

The Chinese takeover is a weakness of mine. I assume that I always try to make delicious but healthy substitutes for some of my favorites. Foing the cabbage makes you exactly that. In fact, it is a fairly authentic recipe inspired by a popular dish in Beijing. It is very little oil and it is a quick and easy meal for every day of the week! With a few basic (and cheap!) Ingredients and 10 minutes in front of the stove, turn the modest cabbage into a meal that is both satisfactory and aromatic!

This dish has a natural sweetness because of the carrots; The cabbage is also caramelized during the falling roast process, which can be seen with the hearty soy sauce and the spicy apple cider vinegar in contrast to the cider. I particularly love the delicate, almost butter -like taste and the texture of these falls. After a few bite you forget that you eat cabbage!

Is frozen mingle with the cabbage healthy?

Kohl may be a cheap vegetable, but it is rich in vitamins C and K, fiber and antioxidants. It is also a very filling vegetable, so you will probably not be rethinked with this recipe. In addition, this stirring roast is vegan, milk -free and gluten -free (when using gluten -free soy sauce). To make this dish even healthier, you can replace the soy sauce with Tamari or coconutaminos with a soy -free version. The coconutaminos are a particularly delicious alternative to soy sauce. It’s a bit cute, but without sugar.

The advantages of quick cooking

When it comes to cooking, the timing is everything. Some recipes take time to marinate to achieve the ideal taste. For others, the speed is the key, and this is the case for this cabbage with taxes. Frying the cabbage and carrots not only accelerates the preparation of meals, but also helps this vegetables to obtain their nutritional advantages. Cooking vegetables for longer periods can stye important vitamins. If you cook cabbage and carrots quickly over high heat, you will receive most of the texture and nutrients. In addition, a quick customary can withstand your vegetables on your plate beautifully alive! After all, a meal should look as good as it tastes!

FAQs & tips

How to make and save ahead

Although I think this cabbage is best served fresh, you can prepare it in advance and keep it in the fridge for up to 3 days. However, avoid the microwave. Fear it in a wok over medium heat to get the best taste and the best texture.

Can I add other vegetables to this mixing breaks?

Naturally! I would like to include vegetables such as broccoli, baby corn, snap farmers and peppers.

How can I keep the vegetables crispy when roasting?

To ensure that your vegetables stay fresh, heat your pan until it is hot before adding your oil and vegetables. Better, spring for a wok if you don’t have one yet. I think that Woks offer the most even cooking for pan dishes.

Operate suggestions

This carbon birth roast is an impressive meal for itself, but I will never say no to additional protein. Sometimes I will exceed these fall roasts with tofu. I will also serve a side of Asian chicken wings or sesame chicken because it fits well with this fall roast. Do you just want to hold it? Simply serve the stirring roast over damped brown rice or quinoa. Add some rice paper wraps or crispy air buns for a funny page or starter!

Recipe

Ingredients

  • 1 tablespoon olive oil
  • 4 Carnate Garlic chopped
  • 1 tablespoon Ginger freshly grated
  • 1/2 teaspoon Crushed red pepper flakes optional
  • 1 medium head green cabbage crushed
  • 2 medium -sized carrots Julienned
  • 2 tablespoon Soy sauce with low sodium
  • 1 tablespoon Apple cider vinegar
  • Salt and pepper taste good
  • 2 Green onions Sliced ​​thinly into slices, for garnish

Instructions

  • Heat the olive oil in a large pan or wok over medium heat. Add chopped garlic, grated ginger and red pepper flakes when used. Fry 1 minute to fragrant.

  • Add the shredded cabbage and Julien carrots into the pan. Cook for 5 minutes with occasional stirring until the vegetables are tender and yet crispy.

  • Pour in the soy sauce and the apple cider vinegar and with salt and pepper. Stir well to combine and cook for another 2 minutes.

  • Take off the stove and garnish with green onions. Serve immediately.

Nutritional information:

Calories: 114Kcal (6%) Carbohydrates: 18G (6%) Protein: 4G (8%) Fat: 4G (6%) Saturated fat: 1G (6%) Polyunes unsaturated fat: 0.5G Monoons unsaturated fat: 3G Sodium: 356mg (15%) Potassium: 555mg (16%) Fiber: 7G (29%) Sugar: 9G (10%) Vitamin A: 5452IU (109%) Vitamin C: 87mg (105%) Calcium: 114mg (11%) Iron: 1mg (6%)

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Recipes written and manufactured by the Food Faith fitness only serve for information purposes.

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Olivia Carter
Olivia Carter is a renowned food critic and culinary expert, reviewing restaurants and food trends for top publications like Bon Appétit and The New York Times.

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