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Stir Fried Napa Cabbage Salad Recipe
|Unseasoned rice vinegar/White wine vinegar||2 Tablespoon (Null)|
|Sugar/Null||2 Tablespoon (Null)|
|Soy sauce/Null||1 Tablespoon (Null)|
|Ground red cayenne pepper/Null||1⁄4 Teaspoon (Null)|
|Napa cabbage head/Null||1 Medium (Null)|
|Salad oil/Null||3 Tablespoon (Null)|
Serving size: Complete recipe
Calories 647 Calories from Fat 402
% Daily Value*
Total Fat 46 g70%
Saturated Fat 2.3 g11.3%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 935.5 mg39%
Total Carbohydrates 60 g20%
Dietary Fiber 12.6 g50.5%
Sugars 46.2 g
Protein 7 g14.7%
Vitamin A 9.8% Vitamin C 305%
Calcium 20.3% Iron 14.7%
*Based on a 2000 Calorie diet
Discard any wilted outer leaves from cabbage.
Then rinse cabbage; cut off and discard base.
Slice cabbage in half lengthwise and chop coarsely.
Heat oil in a wide frying pan or wok over high heat; add cabbage and cook, stirring, until it begins to wilt 2 to 3 minutes.
Add vinegar mixture, stir well, and remove from heat.
Transfer salad to a serving dish.