Greens & Beans Stir-Fry w/ Cabbage, Eggplant and Kimchee Ginger Sauce:
Cabbage is a great versatile low-calorie green cruciferous veggie that keeps fresh a lot longer than most other veggies in your refrigerator still providing amplified nutrients like Fiber, Vitamin K and C. Lots you can make with cabbage such as steaming to make shells for wraps, put into soups, shred for salads or slaw, and stews. Today I’m sharing a super satisfying stir-fry that tastes like Takeout without the heartburn. Oh, and it’s vegan, gluten-free, oil-free, whole-food, plant-base and will be good to your body for long term health. Enjoy!
Tip: My favorite way to mince garlic is with this garlic press, no need to remove skin–throw in whole cloves and crush closed!
Mung bean noodle ingredients: mung beans. Order from Amazon or pick up from Asian food market!
meal delivery, to go!
Greens & Beans Stir-Fry w/ Cabbage, Eggplant and Kimchee Ginger Sauce:
by Sarah Farsh, April 1 2020
- 1/2 head cabbage, chopped
- 1/2 sweet onion, diced
- 2 Japanese eggplants, sliced
- 2 tbsp my Mama’s Vegan Homemade Kimchi
- 2 tbsp rice wine vinegar
- 1 tbsp Bragg’s LAA
- 1 tsp maple syrup
- 1 tsp fresh ginger juice
- Chili flakes, salt, pepper to taste
- 4 cloves garlic
- Mung bean noodles, boiled to soften
