[Update my dinner status], I'm making this tonight.
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Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
6 SERVINGS DAIRY-FREE This tasty version of a take-out favorite can be made quickly, whether or not you cooked extra rice the previous night. MEAL PLAN: Serve with a simple salad of mixed greens (mesclun) and small peeled and sectioned seedless oranges, dressed in a natural low-fat vinaigrette. Heat veggie burgers or soy sausages on a large skillet or griddle to serve alongside the rice. IN WOK or large, deep skillet, heat oil over medium-high heat. Add onion, garlic and ginger and stir-fry 3 minutes. Add cabbage and water. Cover and cook, stirring occasionally, until cabbage is tender, 5 minutes. Add mixed vegetables and green onions and stir-fry just until tender, about 3 minutes. Stir in rice and sesame oil, then season to taste with soy sauce and pepper. Stir-fry 2 to 3 minutes, then serve. Per serving: 253 cal.; 7g prot.; 6g total fat (1g sat. Fat); 45g carb.; 0 chol.; 564mg sod.; 8g fiber Converted by MC_Buster. Recipe by: Vegetarian Times, January 1999, page 31 Converted by MM_Buster v2.0l.
