Cost per serving $0.29 view details
- 1 head napa cabbage - (abt 1 1/4 lbs)
- 1 head radicchio or possibly red cabbage - (abt 10 ounce)
- 1 tsp salad oil
- 2 x garlic cloves chopped
- 1 Tbsp. chopped fresh ginger
- 1 tsp fennel seed
- 2 Tbsp. soy sauce
- 1/4 c. minced fresh cilantro
- 1 Tbsp. Asian (toasted) sesame oil
- 1 Tbsp. black sesame seed (optional)
- Remove core from napa cabbage; throw away core. Cut the cabbage crosswise into thin shreds to make about 2 qts. Cut the radicchio in half through core; remove and throw away core. Cut the radicchio into thin shreds to make about 1 qt.
- Place a wok or possibly 5- to 6-qt pan over high heat. When the pan is warm, add in salad oil, the garlic and ginger, and the fennel seed; stir 30 seconds. Add in the napa cabbage, the radicchio, and the soy sauce; cover pan and cook for 1 minute. Remove pan lid, and stir-fry till vegetables wilt, about 2 min longer. Stir in half of the minced cilantro and all of the sesame oil.
- Transfer vegetables to a serving dish; sprinkle with remaining cilantro and sesame seed before serving.
- This recipe yields 4 to 6 servings.
- Comments: Every two weeks, Patti Devlin takes her four young children to the Berkeley Bowl, a market filled with fresh and often unusual foods of the world. The family makes all kinds of culinary discoveries, that Devlin frequently takes home to cook. One trip resulted in this sophisticated combination of sweet napa cabbage, bitter radicchio, and nutty sesame oil. The stir-fry might not suit all kids' tastes, but the Devlin children like its fresh flavor.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 21g|
|Recipe makes 4 servings|
|Calories from Fat 71||89%|
|Total Fat 8.03g||10%|
|Saturated Fat 1.16g||5%|
|Trans Fat 0.0g|
|Total Carbs 1.66g||0%|
|Dietary Fiber 0.4g||1%|