Cabbage and Asparagus Stir-Fry

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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 308 calories; protein 12g; carbohydrates 19g; fat 20.7g; cholesterol 18.9mg; sodium 665.3mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do double-duty .