This Chinese-inspired dish uses savoy or napa cabbage, which are much easier to digest than other varieties.
Targeted Side Effects: Nausea, constipation, blood sugar regulation, loss of appetite, peripheral neuropathy
A good source of vitamins A and C
Calories: 230; Total Fat: 10 g; Saturated Fat: 1.5 g; Total Carbohydrates: 18 g; Fiber: 5 g; Protein: 9 g
1½ pounds cabbage (napa or savoy cabbage preferred)
1 tablespoon arrowroot or cornstarch
2 tablespoons agave syrup
3 tablespoons Bragg’s Liquid Aminos or tamari
3 tablespoons rice or white vinegar
3 tablespoons water
3 tablespoons olive oil
½ teaspoon salt
2 teaspoons sesame seeds
2 tablespoons sliced almonds
Optional: ¾ cup cooking sherry
1. Cut the cabbage into quarters. Remove any hard stems. Slice the cabbage quarters crosswise from top to bottom into ½-inch strips.
2. Place arrowroot or cornstarch in a medium bowl. In a separate bowl, combine agave, Bragg’s or tamari, vinegar, and water. Stir into arrowroot or cornstarch and whisk together, eliminating any lumps. Set aside.
3. Place wok or sauté pan over high heat. When hot, add oil*, salt, cut cabbage, and sesame seeds and cook for one minute, stirring constantly. Stir in arrowroot mixture. Cover and cook for one more minute. Uncover and stir until the sauce thickens.
4. Remove cover, stir in sliced almonds and sherry, if desired. Serve immediately.
*Be careful: the oil may splatter.
Health Tip 101: Napa cabbage is high in vitamin C. It also contains nutrients that strengthen the eyes.