Nutritional Values
Recipe Type:
Non-Veg
kcal
min
Ingredients :
1 cup shredded cabbage
1/2 cup julienned carrots
1 clove garlic, minced
1/2 teaspoon ginger, grated
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon rice vinegar
1/4 teaspoon red pepper flakes (optional for heat)
Salt and pepper to taste
1 teaspoon sesame seeds for garnish (optional)
Fresh cilantro or green onions for garnish (optional)
Banane Ki Vidhi
Prepare Vegetables:
- Shred the cabbage and julienne the carrots, ensuring they are of similar size for even cooking.
Heat the Pan:
- In a non-stick pan or wok, heat sesame oil over medium-high heat.
Sauté Aromatics:
- Add minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant.
Add Vegetables:
- Add the shredded cabbage and julienned carrots to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Season:
- Pour soy sauce and rice vinegar over the vegetables. Toss well to coat evenly.
- Add red pepper flakes for a hint of spice. Season with salt and pepper according to taste.
Finish and Garnish:
- Stir-fry for an additional 2-3 minutes until the vegetables are cooked to your liking.
- Garnish with sesame seeds and fresh cilantro or green onions if desired.
Serve:
- Transfer the stir-fried cabbage and carrot to a plate.
- Enjoy it as a standalone dish or pair it with your favorite protein.
PFCF (Per Serving):
- Protein: 10%
- Fat: 40%
- Carbohydrates: 50%
