4–8 carrots
1 onion
1 package coleslaw mix
1 can water chestnuts
1 tablespoon fresh ginger
2 tablespoons minced garlic
1 teaspoon sesame oil
several grinds of black pepper
1/4 cup soy sauce
Start your rice. Slice carrots and dice onion. Water sauté carrots and onion until just about done. Add remaining ingredients, cover and let cabbage steam for a few minutes.
Serves 4–5
Total time: 20 minutes
Original recipe source
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Serving suggestions
Brown rice
