Braised Oriental Cabbage Recipe
Ingredients
| Cabbage | 1/2 Small | |
| Bok choy | 1 Small | |
| 1/2 cup fat-free reduced-sodium chicken broth | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| 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. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired.
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.
2. Combine cabbage and bok choy stems in large nonstick skillet. Add broth, soy sauce, vinegar, brown sugar and red pepper flakes, if desired.
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.
Chef
