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crush with rolling pin. Or crush in blender or food processor. Two-Cabbage Stir-Fry 1) Red and green cabbage stir-fried with ginger and onion is especially good with pork and turkey. Rice vinegar is a mild, sweet vinegar, available in the Chinese food section of many supermarkets. (Recipe can be doubled.) 1 tablespoon rice vinegar 1 tablespoon water 1 teaspoon soy sauce 1 teaspoon cornstarch 1 tablespoon vegetable oil 1 teaspoon chopped fresh ginger root 1 small onion, chopped 1 cup thinly sliced red cabbage 1 cup thinly sliced green cabbage In small dish, mix together vinegar, water, soy sauce, and cornstarch; set aside. In wok or heavy skillet, heat oil over medium heat. Add ginger and onion; stir-fry for 1 minutes. Add both kinds of cabbage and stir-fry until tender, 3 to 5 minutes. Pour in soy sauce mixture and stir-fry until liquid comes to a boil, about 1 minutes. Serve hot. Makes 3 servings. Calories per serving: 75 Grams fat per serving: 5 Fiber Good Vitamin C: Excellent
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