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1
Put the cabbage in a large serving bowl.
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2
Set aside.
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3
In a medium skillet, heat the oil over medium-high heat.
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4
Cook the sesame seeds for 1 minute, or until they begin to brown, stirring constantly with a long-handled spoon (be carefulsesame seeds will spit).
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5
Stir in the green onions and garlic.
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6
Cook for 1 minute, or until aromatic, stirring frequently.
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7
Stir in the broth, vinegar, soy sauce, and red pepper flakes.
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8
Boil for 1 to 2 minutes, or until the liquid is reduced to about 3 tablespoons.
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9
Pour over the cabbage.
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10
Toss to blend.
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11
Drizzle with the hot-pepper sauce.
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12
Prepare 2/3 cup uncooked brown rice using the package directions, omitting the salt and margarine.
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13
Meanwhile, cut 2 boneless, skinless chicken breast halves (about 4 ounces each) into slivers.
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14
Add them to the skillet after browning the sesame seeds and cooking the green onions and garlic as directed.
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15
Cook for 2 minutes, stirring constantly.
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16
Stir in the broth, vinegar, soy sauce, and red pepper flakes and simmer for 2 to 3 minutes, or until the chicken is no longer pink in the center, stirring occasionally.
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17
Pour over the cabbage and toss.
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18
Serve over the rice.
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19
There are many kinds of Chinese cabbage, and they seem to have multiple names.
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20
Dont worry.
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21
You can use Chinese cabbages interchangeably.
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22
They are usually milder than hard-headed green cabbage, but even that, and savoy cabbage, can be used in this recipe.
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23
Napa cabbage has pale, crinkly green leaves.
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24
Its easy to prepare: Stack the leaves and thinly slice, starting at the tip end and working back toward the root end.
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25
The closer you get to that end, the narrower you should cut the cabbage.
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26
Then you wont have large bites of tough stem.
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27
(Per Serving)
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28
Calories: 67
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29
Total Fat: 4.0g
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30
Saturated: 0.5g
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31
Trans: 0.0g
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32
Polyunsaturated: 1.5g
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33
Monounsaturated: 2.0g
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34
Cholesterol: 0mg
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35
Sodium: 46mg
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36
Carbohydrates: 5g
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37
Fiber: 2g
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38
Sugars: 2g
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39
Protein: 2g
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40
Dietary Exchanges
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41
1 Vegetable
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42
1 Fat
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43
(Per Serving)
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44
Calories: 212
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45
Total Fat: 5.5g
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46
Saturated: 0.5g
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47
Trans: 0.0g
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48
Polyunsaturated: 2.0g
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49
Monounsaturated: 3.0g
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50
Cholesterol: 26mg
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51
Sodium: 85mg
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52
Carbohydrates: 24g
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53
Fiber: 3g
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54
Sugars: 2g
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55
Protein: 14g
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56
Dietary Exchanges
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57
1 1/2 Starch
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58
1 Vegetable
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59
1 1/2 Very Lean Meat
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60
1 Fat
