Serves 4 / This simple stir-fry showcases the delicate texture and flavor of napa cabbage. It’s delicious with steamed brown rice.
1 tablespoon low-sodium tamari
2 tablespoons water
1 teaspoon arrowroot powder
1 teaspoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon extra-virgin olive or coconut oil
8-10 cremini mushrooms, sliced
6 cups coarsely chopped napa cabbage (1 small head)
1. In a small bowl, combine tamari, water, and arrowroot; stir to dissolve. Add honey and stir to dissolve; add garlic, ginger, and red pepper flakes (if using). Set aside.
2. Place a wok or heavy large skillet over high heat. Add oil; once hot, add mushrooms and stir 2–3 minutes. Add cabbage, in two additions if necessary, adding more as soon as cabbage cooks down slightly. Stir 1–2 minutes, until cabbage just begins to wilt. Stir tamari mixture and pour over vegetables, stirring to coat until sauce is bubbly and thickened, about 30–60 seconds. Serve immediately.
PER SERVING: 70 cal, 4g fat (3g mono, 0g poly,
