Serves: 6
Fruits and Vegetables: 1 cup per serving
Ingredients
1 tablespoon vegetable or olive oil
1 medium onion, chopped
2 medium green or red bell peppers, seeded and chopped
1 small head green cabbage, chopped
2-4 garlic cloves, minced
2 tablespoons soy sauce, low-sodium
Directions
- Wash and prepare vegetables.
- Heat oil in a large frying pan on medium-high heat.
- Add onions, peppers, cabbage, and garlic. Cook over medium-high heat until the vegetables are tender but still crisp.
- Stir in soy sauce and bring to a boil.
- Remove from heat and serve.
Directions
- Wash and prepare vegetables.
- Heat oil in a large frying pan on medium-high heat.
- Add onions, peppers, cabbage, and garlic. Cook over medium-high heat until the vegetables are tender but still crisp.
- Stir in soy sauce and bring to a boil.
- Remove from heat and serve.
Tips
- Serve with brown rice or barley for a main dish.
- Add other vegetables such as broccoli, zucchini, or eggplant.
- To add some spice, add 1-2 teaspoons fresh grated ginger.
Nutrition Facts
Serving size: 1 cup; Calories: 80; Carbohydrates: 12 g; Fiber: 4 g; Fat: 2.5 g; Saturated fat: 0; Sodium: 220 mg
This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.
