Vegetarian

Cabbage and Mushroom Almosta Stir-Fry is for Dinner.

Cabbage and Mushroom Almosta Stir-Fry takes 20 minutes to prepare.

Cabbage and Mushroom Almosta Stir-Fry takes 30 minutes to cook.

Cabbage and Mushroom Almosta Stir-Fry makes 3 servings.

The ingredients for Cabbage and Mushroom Almosta Stir-Fry are:

3 cups Napa Cabbage Leaves, shredded

2 cups water

1 cup Fresh Mushrooms, sliced

1 package Sun Bird Stir-Fry Seasoning Mix

1 Large Red Onion, diced

3/4 cup Red and Green Bell Peppers, diced

6 tbsp Kikkoman Lite Soy Sauce

1 tsp Minced Garlic

1 tsp Curry Powder

1 tsp Sriracha Chili Hot Sauce

1/4 cup dry Brown Rice

1 tsp Sea Salt

Here is how you make Cabbage and Mushroom Almosta Stir-Fry:

Wash, and shred or finely cut the Napa Cabbage. Dice the onion and bell peppers.Add sea salt and 1 1/2 cups of water to a small pot, and place on high heat.In a wok or a large frying pan, combine the remained 1/2 cup water with the seasoning packet, the garlic, the soy sauce, the sriracha hot sauce, and the curry powder. Place over medium-low heat, stirring constantly for 3 minutes.Increase the heat to medium and add the cabbage, onion, mushrooms, and bell peppers. Cook for 25-30 minutes, or until the cabbage is reduced, while stirring often.Between stirring the vegetables, add the brown rice to the boiling water in the small pot. Allow to come to a boil, then reduce heat to low and cover. Cook for about 20-25 minutes, or until the water is gone and the rice is fluffy.Serve the stir-fry-esque vegetables over the rice.Serving Size: Makes 3 ServingsNumber of Servings: 3Recipe submitted by SparkPeople user LADYKNIGHTSHADE.

The nutritional information for Cabbage and Mushroom Almosta Stir-Fry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 260.5

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 2,395.8 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 6.1 g
• Protein: 8.8 g

Cabbage and Mushroom Almosta Stir-Fry is Asian cuisine.