Dissolve cornstarch in 1 tablespoon broth in small bowl. Set aside. Heat oil in wok or heavy large skillet over high heat. Add garlic and saute until golden, about 1 minute. Add cabbage and soy sauce and stir-fry until cabbage is tender, about 1 minute. Add remaining 2 tablespoons broth, vinegar and sugar to wok and continue to stir-fry 1 minute. Add green onions and cornstarch mixture and continue to stir-fry until cabbage is coated and slightly brown, 1 minute. Serves 2. Bon Appetit June 1990
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 1|
|Calories from Fat: 330 (69%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 0mg||0 %|
|Sodium 622.1mg||21 %|
|Potassium 635.1mg||17 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 26.3g|
|Protein 5.8g||8 %|
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Calories per serving: 476
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