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Ingredients
- 1 head Napa cabbage
- 1/4 cup (66 g) chili garlic paste
- 1 teaspoon salt
- 2 teaspoons Splenda
- 2 teaspoons toasted sesame oil
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) peanut or canola oil
- 2 teaspoons rice vinegar
Method
- Mix together the chili garlic paste, salt, Splenda, toasted sesame oil, and soy sauce in a small dish and set by the stove
- In a wok or huge skillet over highest heat, heat the peanut or canola oil
- Add the cabbage and start stir-frying
- After about a minute, add the seasoning mixture and keep stir-frying until the cabbage is just starting to wilt-you want it still crispy in most places
- Sprinkle in the rice vinegar, stir once more, and serve
Makes 4 servings
- Each with 1g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs
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