I concocted this recipe yesterday using cabbage and asparagus. It has become my husband's newest favorite vegetable stir-fry side dish! Thinly sliced leftover meat or seafood added will make this a main dish. I used a thinly sliced ham steak that made a yummy, quick dinner.

Terry

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
15 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cabbage in a bowl. Whisk red wine vinegar and oil together in a separate bowl; pour over the cabbage. Marinate, mixing 4 to 5 times, about 15 minutes.

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  • Heat a 10-inch skillet over medium heat. Add cabbage. Cook and stir until cabbage begins to wilt and gently brown, about 10 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

  • Combine water chestnuts, mushrooms, and garlic in the deglazed skillet. Cook and stir until flavors combine, about 5 minutes. Add asparagus and ham. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 10 minutes more.

Cook's Notes:

Feel free to replace the red wine with water or your stock of choice.

Ham may be replaced with 1 cup of thinly sliced leftover chicken, 8 ounces of scallops, or 8 ounces of peeled shrimp.

Nutrition Facts

308 calories; protein 12g 24% DV; carbohydrates 19g 6% DV; fat 20.7g 32% DV; cholesterol 18.9mg 6% DV; sodium 665.3mg 27% DV. Full Nutrition
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