RED CABBAGE AND GREEN BEAN SAUTE
Salt, pepper and garlic, that’s all the seasoning we use to highlight the subtle flavors of the veggies without a lot of other flavors to distract from the main event! Serve alone or with rice. I like it both ways, depending on how busy I am and how much weight I have yet to lose!
Serves 4 main dish
2 T. light sesame oil
2 stalks celery, sliced
1 jumbo green pepper, cored and cut into 1/2-3/4 inch squares
1 orange pepper, cored and cut into 3/4-1/2 inch squares
1-1/2 c. diced onion, 1/2 inch squares
1/2 sm. red cabbage, cored and cut into 1 inch squares
2 lg. carrots, peeled and cut into very thin rounds (you want it to cook fairly quickly make them very thin – I used the mandolin, but very thin is achievable with a knife)
1 t. salt plus to taste
fresh grind black pepper
2 t. jarred minced garlic
2 c. fresh steamed cut green beans, till tender
In extra-large skillet, over medium heat, melt sesame oil.
Add celery, green and orange peppers, onion, cabbage and carrot plus salt and pepper. Stir well and saute till tender.
Add minced garlic and green beans. Stir well and continue to saute till heated through. Salt and pepper to taste.