THIS STIR-FRY DISH is tasty, simple, quick and healthy. It’s perfect as weeknight comfort food, while also being low in calories and very low in cholesterol.
HAVE YOU EVER SEEN A pointy cabbage at your supermarket? I love the flavor it brings to this dish! I sometimes cannot seem to find it at my supermarket though, but then Chinese cabbage makes for a perfect substitute.
TAUGE & CABBAGE STIR-FRY
Serves 2. Prep time: 15 minutes.
Pointy cabbage, 1 , cut in stripes
Tauge (bean sprouts), 100g, washed
Garlic, 1 clove, finely minced
Cucumber, one half, cut into halves and thinly sliced
Red chili pepper, 1 , finely chopped
Sesaome oil, 2 tbsp, for stir-frying
Ketjap manis (indonesian sweet sauce), a few tablespoons, to your liking
Rice for 2, usually about 150 grams, brown or wild is healthiest
1. GET STARTED ON THE RICE according to the instructions on the package.
2. IN A LARGE COOKING PAN, heat the sesame oil on high heat and add garlic, red chilli, cucumber and cabbage. Stir-fry for about 3 minutes. Add the tauge and stir-fry for another minute, or until you find the cabbage soft enough for your liking.
3. TAKE OFF HEAT, add ketjap sauce and mix well. Serve with rice.
CRUCIFEROUS VEGETABLES (such as cabbage and broccoli) are very healthy and should be eaten on a regular basis. Eating cabbage provides vitamin K, C and folate. Cabbage is also an excellent source of fiber, which is in turn essential for glowing skin and healthy, happy bowels. Nutrients in cabbage also have anti-inflammatory properties, as do nutrients in red chilli pepper, garlic and sesame oil, all used in this recipe. To top it off, tauge is added for a crunchy bite and an extra dose of fibre and vitamins.