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Stir-Fried Vegetable Cabbage Wrap

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The secret to healthful stir-fries is to sauté in a broth of 50 per cent water and 50 per cent olive oil, which is just about the only oil that is heat-resistant past the boiling point. Then add the vegetables one by one according to the time it takes for them to be done. Serves two to four.

The secret to healthful stir-fries is to saut?n a broth of 50 per cent water and 50 per cent olive oil, which is just about the only oil that is heat-resistant past the boiling point. Then add the vegetables one by one according to the time it takes for them to be done.

1 medium-size sweet onion, sliced
6 mushrooms, sliced
1 cup (250 ml) carrots, julienned
1 cup (250 ml) zucchini, julienned
1 cup (250 ml) green cabbage, julienned
2 cloves garlic, minced
1 tsp (5 ml) fresh ginger, minced
1 Tbsp (15 ml) water
1 Tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) fresh squeezed lemon juice
2 Tbsp (30 ml) tamari
1 tsp (5 ml) fresh cilantro, minced
1 cup (250 ml) soy bean sprouts
2-4 large leaves green cabbage

In a large fry pan or wok, heat water and oil over medium heat then stir-fry the vegetables, adding them one at a time in this order: onion, mushroom, carrot, zucchini, cabbage, garlic and ginger. Stir-fry until all vegetables are brightly coloured and slightly soft yet crisp. Add lemon juice, tamari and cilantro; toss. Remove from heat then stir in sprouts.

To assemble the wrap, place cabbage leaves on a clean, flat surface. Fill with vegetables and roll, tucking in the bottom edge. Serves two to four.

Fred Edrissi recipe

Source: alive #236, June 2002

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