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Red Cabbage Stir-Fry |  Vegetable Day

Makes 2 serving - uses 13 oz of your daily vegetable allowance



  • 4 oz portabella mushrooms, sliced
  • 3 garlic cloves, minced
  • pinch dried hot red pepper flakes
  • 1/4 tsp ground ginger
  • 1/2 cup veggie broth
  • 1/2 cup water
  • 1/4 cup chopped fresh basil
  • 1/2 cup grape tomatoes, halved
  • salt and pepper
  • PAM or other zero-calorie cooking spray


Cabbage & Noodles:

  • 10 oz small red cabbage, cored and sliced
  • 1/2 carrot, shredded or julienned
  • 4 oz broccoli florets
  • 2 garlic cloves, minced
  • 1 TBSP lemon juice
  • 1 TBSP Bragg's Liquid Aminos
  • 1/2 tsp ground ginger
  • 7 oz Kelp or Miracle (shirataki) Noodles
  • spray skillet with PAM and cook cabbage and carrots for about 5 minutes, add broccoli and garlic, and cook for another 5 minutes
  • turn off heat and add Liquid Aminos, ginger, lemon juice, and fold in Kelp or Miracle (shirataki) Noodles
    • note: rinse Kelp/Miracle (shirataki) Noodles thoroughly before folding into stir-fry
  • in a separate skillet, cook mushrooms, garlic, red pepper flakes, veggie broth, water, and ginger for about 10 minutes
  • stir in basil, tomatoes, and salt and black pepper to taste
  • combine the mushrooms, and cabbage and noodles
  • enjoy!
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