Cabbage Aglio e Olio

Name: Cabbage Aglio e Olio
Total time: 10 min
Yield: 446 g
Ingredients: Oyster Sauce 15 회분(2스푼); Crushed Peperoncino 1 serving; Chicken Stock 100 g; Enoki Mushrooms 50 g; King Oyster Mushroom 100 piece; Thinly Sliced Pork Neck 75 serving; Fresh Cabbage 105 serving

Cook 10 min Difficulty EASY 335 kcal

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Ingredients

Main ingredients

Oyster Sauce 0.5 회분(2스푼)
Crushed Peperoncino 1 serving
Chicken Stock 100 g
Enoki Mushrooms 50 g
King Oyster Mushroom 1 piece
Thinly Sliced Pork Neck 0.5 serving
Fresh Cabbage 1.5 serving

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.78 g 45%

Protein 23.01 g 26%

Fat 11.76 g 30%

Serving size 446g

Cooking steps

1

Cut the cabbage into bite-sized pieces.
2

Slice the garlic into thin pieces.
3

Drizzle olive oil in a pan.
4

Sauté the garlic over low heat to release its aroma.
5

Add the cabbage and stir-fry over high heat.
6

Season with salt and pepper.
7

Boil the pasta and add it to the pan.
8

Mix the ingredients and noodles well.
9

Plate and serve.

Cabbage Aglio e Olio

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