Sydney's Cabbage Stir-Fry (Daniel Fast Remix)
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"My wife and I were doing a Daniel Fast and we were looking for meal options that fit within the Fast parameters. I remember my mother making this dish using ground beef or turkey, but we used veggie burgers. It turned out pretty good if I say so myself. I choose to serve this dish over brown rice to make the meal more filling. You can also use white rice or couscous. The choice is yours. Happy cooking."
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Ingredients45 m servings 284 cals
Original recipe yields 6 servings
- Cut cabbage into thick slices. Cut each slice in half. Combine cabbage, carrots, mushrooms, green onions, and garlic in a large container.
- Heat 2 teaspoons oil in a large skillet over medium heat. Cook burger patties, turning occasionally, until heated through, 8 to 10 minutes. Remove from heat and dice.
- Heat remaining oil in a large skillet or wok until it shimmers. Add cabbage mixture; cook and stir over medium-high heat until cabbage begins to take on a transparent look, 7 to 8 minutes. Stir in burger pieces. Cook until flavors combine, 7 to 8 minutes more. Stir in soy sauce and sesame oil for an Asian kick. Reduce heat and continue cooking, turning occasionally, until carrots are tender, 3 to 5 minutes.
- Cook's Notes:
- Substitute baby carrots for the carrots if desired.
- Regular green onions work if you can't find Mexican green onions.
- You can add any spices you desire after you add the veggie meat to the dish.
Per Serving: 284 calories; 12.9 g fat; 25.8 g carbohydrates; 19.3 g protein; 0 mg cholesterol; 547 mg sodium. Full nutrition