Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Asian Cabbage Stirfry

Monday, October 21, 2019
or650 grams of cabbage, raw
or100 grams of butter, salted
or1 tsp of onion powder (2 g)
or1 tbsp of white wine vinegar, (15 g)
or2 cloves of garlic (6 g)
or1 tsp of chili powder (3 g)
or1 tsp of ginger (2 g)
or500 grams of beef mince,
or3 spring onions, chopped (75 g)
or1 tablespoon of sesame oil, (14 g)
or3 tbsps of mayonnaise (45 g)
or1/2 tablespoon of wasabi (10 g)
Shred the cabbage finely using a sharp knife or a food processor.
Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. It takes a while for the cabbage to soften, but don't let it turn brown.
Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl
Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger. Sauté for a few minutes.
Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
Add spring onions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Drizzle with sesame oil before serving.
Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.
Nutritional information
Per 100 gPer portion (355 g)% DRI
Energy168 kcal596 kcal30 %
Fat14 g49 g75 %
Fatty acids, total saturated6 g21 g107 %
Cholesterol37 mg131 mg44 %
Sodium123 mg438 mg18 %
Carbohydrate4 g14 g5 %
Sugars2 g6 gremove
Fiber1 g5 g20 %
Protein8 g27 gremove