Prep: 15 mins | Cook: 15mins | Total: 30 mins | Servings: 4 | Yield: 4 servings
I’m from a very traditional Chinese family, meaning we ‘re choosing to follow any Chinese tradition that includes food. We try to use ingredients from old-traditions, and incorporating new ones is a big no. When I was young, I had to eat this kind of salad with stir-fry cabbage and meat. Growing up and everything is accessible on the internet, I stumble upon this recipe. I was shocked because it somehow reminded me of the food I’ve been eating my entire life.
I remembered that I enjoyed eating this when I was young, eating it alone or with rice, it doesn’t matter to me. For me, whatever you put in the table, I will always pick this one because it allows me to be full at the same time be healthy. My father is the best when it comes to making this one, and I feel like I’m a little closer to my dad when I have this.
2 tbsp vegetable oil
(4) cloves garlic, chopped
½ pound ground beef
(½) small head cabbage, shredded
(1) red bell pepper, cut into strips
2 tbsp soy sauce
1 tsp cornstarch
½ cup of cold water
1 tsp ground black pepper
(1) pinch salt, to taste
Heat over medium-high heat a large skillet or a wok and then add oil. Cook and saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown for 5 to 7 minutes; drain excess fat.
Stir in cabbage and pepper, and cook until vegetables are tender and beef is cooked fully. Mix and stir in cornstarch and water. Add and season with pepper, and then add salt to taste. Cook, stirring until the sauce thickens.
Whatever veggies your eyes catch may be fresh or frozen, you can use that.
Instead of beef, use chicken or tofu to suit various palates that you want to impress.
Per Serving: 280.3 calories; 48.2 mg cholesterol; 547.3 mg sodium; 11.6 g protein; 9.5 g carbohydrates.
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