Once I discovered stir-fry, it quickly moved to my favorite way to cook vegetables. This particular mix combines fresh cabbage, baby spinach, broccoli, and celery to make a wonderfully delicious vegetable side dish. Don’t like spinach? Use kale instead. Not crazy about cabbage? Then substitute with bok choy or shaved Brussels sprouts.
Cabbage and Spinach Vegetable Stir Fry
1 cup sliced Cabbage, fresh
1 cup Baby Spinach, fresh
1/2 cup Broccoli, cut into small pieces
1 teaspoon minced Garlic
1 stalk Celery, cut into 1/2 inch slices
1/2 tablespoon Better Than Bullion Chicken or Vegetable paste
1 tablespoon Olive Oil or Coconut Oil
In a small pan, bring about 1 cup of water to a boil and parboil the cut broccoli for about 5 minutes. This gives the vegetable a deep green color and cooks it enough that it is more tender in the stir fry. If you prefer crunchy broccoli, then omit this step.
To 1/2 cup of hot water, add the chicken bullion and mix well.
Heat oil in a deep skillet, like a wok skillet, and add the garlic and celery. Stir fry until the celery is just tender. Add the cabbage and broccoli, stir and cook about five minutes, then add bullion and stir into the mix for a few minutes. Add the spinach and stir in, cooking until the spinach begins to wilt.
Makes 2 large servings or 3 smaller ones.
Nutrition Info for 1 serving (2 servings sized):
Calories: 57.2 Fat: 2.9 Net Carbs: 4.4 g Protein: 2.7
Posted on 2/20/2014 5:13 PM