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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (61g) Recipe makes 4 servings The following items or measurements are not included below: 1 head savoy cabbage black bean garlic sauce |
||
| Calories 84 | ||
| Calories from Fat 61 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 126mg | 3% | |
| Total Carbohydrate 3.7g | 1% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.1g | ||
| Protein 0.9g | 1% | |
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SERVES 4
Ingredients
- 1 head savoy cabbage, cored and cut into 1-inch squares (about 1 1/2 pounds)
- 4 teaspoons canola oil
- 2 tablespoons shao hsing rice wine or dry sherry
- 4 teaspoons black bean garlic sauce
- 1 bunch scallion, minced
- 2 teaspoons distilled white vinegar
- 2 teaspoons toasted sesame oil
- 5 dashes hot sauce (to taste)
Directions
1
Preheat oven to 500°F2
Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.3
Roast until beginning to wilt and brown, about 15 minutes.4
Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.5
Continue roasting until tender, about 5 minutes more.6
Toss with scallions, vinegar, sesame oil and hot sauce until combined.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Asian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: AJO
On Feb 26, 2008
Delish and so easy to make as well. Only changes I made was to use just a bit of oil spray instead of the canola oil- in an attempt to cut down on fat; and I also used some hot chili paste instead of hot sauce. Yum! I served this over brown rice with baked tofu for a super easy dinner. Thanks for posting, this is a keeper.
From: CulinaryQueen
On Jul 4, 2007
Excellent! I could have eaten the whole lot of it! My oven doesn't go up as high as 500F so I roasted it at 200C (400F) for a bit longer. I also used red chillies from a jar instead of Tabasco and didn't even have scallions to put in there. Didn't even miss them! Wonderful!
From: tara portee
On Jun 14, 2007
I enjoyed this for a change of pace. I especially liked the little bits that got brown and a little crisp. I wasn't overly fond of the taste the rice wine gave it.
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