Ingredients
- 1 head Savoy cabbage, (about 1 1/2 pounds), cored and cut into 1-inch squares
- 4 teaspoons canola oil
- 2 tablespoon Shao Hsing rice wine, or dry sherry (see Tip)
- 4 teaspoons black bean-garlic sauce, (see Tip)
- 1 bunch scallions,, minced
- 2 teaspoons distilled white vinegar
- 2 teaspoons toasted sesame oil
- 5 dashes hot sauce, or to taste
Cooking Directions
Step 1
Preheat oven to 500°F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.
Step 2
Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more. Toss with scallions, vinegar, sesame oil and hot sauce until combined.
Nutrition Info
- Serving: Per serving
- Calories: 123
- Carbohydrates: 12g
- Fat: 8g
- Protein: 4g
- Dietary Fiber: 5g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 406mg
- Sodium: 485mg
- Exchanges: 2 vegetable, 1 1/2 fat
- Carbohydrate Servings: 1/2