Sometimes I have a bunch of vegetables about to go bad, and I have to think about how to make them exciting. Although I’ve never put this on my menu, I do this at home a lot. It’s a smart way to stop wasting food—and it’s delicious!
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1/4 purple cabbage, thinly sliced
- Ginger, divided (2-inch piece)
- 1/2 lime, juiced
- salt
- 2 tablespoons rice vinegar, divided
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 cup cauliflower, chopped
- 1 cup choy sum, chopped
- 1 cup lacinato kale, chopped
- 1 cup zucchini rounds
- 1 cup bok choy, chopped
- 1/2 cup carrots, chopped
- 2 tablespoons water (a handful)
- 1/2 teaspoon chili pepper flakes
- 1 tablespoon soy sauce
- Mint leaves, for garnish
- Radish, for garnish
- 1 lime, wedges for garnish
Instructions
- For the raw vegetables: Peel ½-inch piece of the ginger and slice into thin matchsticks (about 1 teaspoon). In a bowl, add the cabbage, ginger, lime juice, salt, 1 tablespoon rice vinegar, and 1 tablespoon olive oil. Mix to combine and place in a serving bowl.
- For the stir-fry: Peel and mince the remaining piece of ginger to yield about 2 teaspoons. Set aside. Heat skillet on high until hot then add remaining tablespoon of olive oil. Add the vegetables in the order that they will take to cook, starting with the carrots. Stir, then add the cauliflower, stir again, and season with salt. Add the zucchini followed by the remaining vegetables; choy sum, kale, and bok choy. Add a handful of water to steam the vegetables (this will speed up the cooking), and continue stirring. When the vegetables are green and vibrant, add the ginger, garlic and chili pepper flakes. Finish with remaining tablespoon rice vinegar and soy sauce. Stir then place on top of the cabbage mixture. Garnish with freshly torn mint, sliced radish, lime wedges and salt. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 99 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 358 mg |
| Serving Size | 1 of 4 servings |
| Calories | 99 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 358 mg |
Reviews
Grit is fantast!!
I laughed and agreed with the other reviewer that it’s ridiculous to say that we would also have these vegetables on hand going bad. I’m Asian and had no idea what choy sum was. I had to look it up. The directions weren’t very well written either.
It was so good my kids love it
Sure we all have all these ingredients in our fridge about to go bad?!?!
YUM
yum