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!

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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
Heat a large wok and dry sauté mushrooms, add eggplant then cabbage. Add remainder ingredients minus noodles and sauté on hi heat until all ingredients are lightly sauced. Add boiled mung bean noodles (boil for 3-5min to cook first and drain water) and lightly toss into wok. Enjoy!


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