Low Carb Chinese-style Cabbage

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 head green cabbage
• 1 chopped yellow onion
• 1/3 cup chopped scallion
• 1/2 lb brown button mushroom
• 3 garlic cloves
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons rice wine vinegar
• 3 tablespoons roasted sesame oil
• 2 teaspoons splenda sugar substitute
• 1 bunch fresh cilantro, with stems
• 2 teaspoons lemon pepper

Recipe

• 1 shred the cabbage, chop the onion, slice the mushrooms and the garlic.
• 2 chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
• 3 chop the cilantro stems and add to the bulk of the chopped leaves.
• 4 heat vegetable oil in a large saute pan or wok, on medium high heat.
• 5 add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
• 6 add the chopped cilantro leaves and stems.
• 7 add the splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
• 8 remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
• 9 options:.
• 10 other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
• 11 red pepper flakes or chile oil may be added if you like it fiery.
• 12 you may make a main dish out of this by mixing it with stir-fried chicken or lamb.