Stir-Fried Chestnuts and Chinese Cabbage

The Chinese love tree-born chestnuts. This tasty side dish makes an inviting addition to any winter holiday table.

MAKES 6 TO 8 SERVINGS

2 tablespoons peanut oil

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

1 pound Napa cabbage, quartered lengthwise, cored, sliced diagonally into 1⁄4- inch-wide strips

2 cups rinsed and drained canned whole chestnuts (about 10 ounces), halved

1 tablespoon reduced-sodium soy sauce

1⁄2 tablespoon toasted (dark) sesame oil

1⁄2 teaspoon sugar

1⁄4 teaspoon salt

Freshly ground black pepper, to taste

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the ginger and garlic and cook, stirring constantly, 30 seconds, or until fragrant. Add the cabbage and cook, tossing and stirring constantly, until just beginning to wilt, about 2 minutes. Reduce the heat to medium-low and add the remaining ingredients, stirring well to combine. Cook, covered, until cabbage is tender, about 3 minutes, stirring a few times. Serve at once.

{PER SERVING} Calories 318 • Protein 2g • Total Fat 24g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 26g • Dietary Fiber 2g • Sodium 204mg

hancheng

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