1. Brown the meat in a large skillet over medium heat until fully cooked.
2. Turn up the heat to medium high and add the chopped onions and sesame oil, and lightly brown the onions.
3. In a small bowl, mix the garlic, ginger, and soy sauce and add to the skillet, then immediately add the cabbage and stir well (cabbage will threaten to spill out of the pan but it will soon shrink and fit). Cook for several more minutes, until the cabbage is tender and wilted, stirring often.
4. Turn off the heat, and add the green onions and salt and black pepper to taste. Stir one last time, sprinkle with the red pepper flakes (if using), and serve.
NOTE: To make this an E meal, enjoy it over rice or quinoa. Make sure to use extra-lean meat (at least 96% lean) or brown the meat and then rinse well under hot water to remove at before returning to the skillet. Use no more than 2 tablespoons of oil. Owing to a lack of juiciness (fat) in the meat, add 1/4 cup of fat-free chicken broth or water. To make this a FP, follow same directions for E, but enjoy over Cali Rice or Not Naughtly Rice.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (60%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 26.8mg||8 %|
|Sodium 28.6mg||1 %|
|Potassium 184.1mg||5 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.6g|
|Protein 7.2g||10 %|
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Calories per serving: 115
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