Stir-fried Cabbage and Onion with Baby Leaf Sprout Rice Bowl

Name: Stir-fried Cabbage and Onion with Baby Leaf Sprout Rice Bowl
Total time: 20 min
Yield: 509 g
Ingredients: Perilla Leaves 9 g; Onion 273 g; Fresh Cabbage 155 g; Baby Leaf Vegetable Mix 16 g; Sprout Vegetables 30 g; Black Pepper 2 g; Salt 2 g; Oyster Sauce 20 g; Canola Oil 2 g

Cook 20 min Difficulty EASY 209 kcal

#Stir-fried Cabbage #Stir-fried Onion #Sprout Rice Bowl #Simple Rice Bowl #Vegetable Dish #Healthy Meal #Vegan #Quick Meal #Diet Recipe #Dietary Fiber

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Ingredients

Main ingredients

Perilla Leaves 9 g
Onion 273 g
Fresh Cabbage 155 g
Baby Leaf Vegetable Mix 16 g
Sprout Vegetables 30 g

Seasonings/Sauce

Black Pepper 2 g
Salt 2 g
Oyster Sauce 20 g
Canola Oil 2 g

Nutrition summary

Carbohydrates 45.17 g 78%

Protein 6.86 g 12%

Fat 2.72 g 11%

Serving size 509g

Cooking steps

1

Wash the cabbage, onion, and baby leaf sprouts thoroughly and cut them into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry the onions first.
3

When the onions become translucent, add the cabbage and stir-fry together.
4

Season with salt and pepper.
5

Add the baby leaf sprouts and sauté briefly over low heat.
6

Place the stir-fried mixture over rice to complete the rice bowl.

Stir-fried Cabbage and Onion with Baby Leaf Sprout Rice Bowl

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