Sauteed Cabbage And Carrots With Ginger

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
1 cup	237ml	Sliced scallions
1 cup	93g / 3.3oz	Garlic clove - minced (large)
3 tablespoons	45ml	Peeled and finely chopped fresh ginger
1/2 teaspoon	2.5ml	Hot red pepper flakes
1 1/2 tablespoons	22ml	Sesame oil
1 tablespoon	15ml	Cabbage head - shredded (large) (about 10 - 12 cups)
2		Carrots - peeled and shredded (large)

Recipe Instructions

Heat the oil in a large skillet or wok over medium heat and add scallions, garlic, ginger, and red pepper flakes. Saute for 3 minutes, until scallions have started to wilt. Add sesame oil, cabbage, and carrots. Stir-fry for 5 minutes, tossing. Cover and cook over low heat until tender, about 3 to 4 minutes. This recipe serves 6.

Source:
LEE BAILEY'S CALIFORNIA WINE COUNTRY COOKING by Lee Bailey

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