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Dinner: PCOS Vegan Asian Recipes: Dinner - Asian Cabbage Stir-Fry
This Asian Cabbage Stir-Fry is a quick and easy vegan dinner that's packed with nutritious vegetables. The grocery list includes cabbage, onion, garlic, bell pepper, soy sauce, sesame oil, rice vinegar, and ginger. The cabbage and bell pepper have a low Glycemic Index (GI), making this recipe great for PCOS management.
This PCOS-friendly Asian Cabbage Stir-Fry is a delicious and nutritious vegan dinner option. It is packed with fiber from the cabbage and bell pepper, which helps regulate blood sugar levels - crucial for managing PCOS. The soy sauce and sesame oil provide healthy fats, while the ginger offers anti-inflammatory benefits. This recipe is designed to empower you with the knowledge and control to manage your PCOS through diet. Enjoy the variety and regular updates of our PCOS-friendly recipes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
This recipe includes superfoods such as:
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1 medium head cabbage (US: 2 pounds, Metric: 900 grams), 2 tablespoons vegetable oil (US: 2 tablespoons, Metric: 30 milliliters), 1 onion (US: 1 cup chopped, Metric: 160 grams), 2 cloves garlic (US: 2 teaspoons minced, Metric: 6 grams), 1 red bell pepper (US: 1 cup chopped, Metric: 150 grams), 2 tablespoons soy sauce (US: 2 tablespoons, Metric: 30 milliliters), 1 tablespoon sesame oil (US: 1 tablespoon, Metric: 15 milliliters), 1 tablespoon rice vinegar (US: 1 tablespoon, Metric: 15 milliliters), 1 teaspoon ginger (US: 1 teaspoon, Metric: 2 grams), Salt and pepper to taste
Instructions
1. Chop the cabbage, onion, and bell pepper. Mince the garlic and ginger. 2. Heat the vegetable oil in a large pan over medium heat. 3. Add the onion and garlic to the pan and sauté until the onion is translucent. 4. Add the bell pepper and cabbage to the pan and stir to combine. 5. In a small bowl, combine the soy sauce, sesame oil, rice vinegar, and ginger. Stir to combine. 6. Pour the sauce over the vegetables and stir to combine. 7. Cook for 10-15 minutes, until the vegetables are tender. 8. Season with salt and pepper to taste. 9. Serve hot.
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Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 250 kcal | ||
| Fat 10 g | ||
| Carbohydrate 30 g | ||
| Protein 12 g | ||
| Omega 3 0.50 g | ||
| Chromium 25.00 mg | ||
| Zinc 2.00 mg | ||
| Magnesium 50.00 mg | ||
| B Vitamins 1.50 mg | ||
| Iron 2 mg | ||
| Calcium 100 mg | ||
| Monounsaturated Fat 2 g | ||
| Polyunsaturated Fat 3 g | ||
| Saturated Fat 1 g | ||
| Sodium 500 mg | ||
| Sugar 8 g | ||
| Potassium 500 mg | ||
| Vitamin A 1500 mcg | ||
| Vitamin C 60 mg | ||
| Fiber 7 g | ||
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