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By: G G.
| Description: | ||
| Time: | 30 min (10 min to prepare, 20 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 cup vertically sliced onion 1 tablespoon olive oil 4 cup napa cabbage cut into 1/2" slices 2 cup halved seedless grapes 4 each dried shitake mushrooms, rehydrated and cut into ?" slices 2 tablespoon chopped fresh basil (2 tsp dried basil may be substituted), salt and pepper to taste 0.25 cup water 1 teaspoon Cornstarch |
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| Directions: | ||
| Saute onion in oil until tender. Add cabbage, grapes, mushrooms, basil, salt and pepper and stir-fry until cabbage is crisp-tender. Combine water and cornstarch; mix well and add to grape mixture. Stir-fry about 1 minute or until sauce thickens. | ||
| Notes: | ||
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