The MakeMeThinner Support Forum

[BamaBabe]

I saw on here that someone suggested adding soy sauce & a tad of Splenda for a "sweet-n-sour" feel to cabbage or stir fried veggies, so I kinda went with it. Made enough for my whole family & they ate it up!

(NOTE: This is a huge recipe - if you don't have a big family like me, you could prepare all the veggies, toss them together (not cook them) & measure out your servings to freeze - then just pull one out & throw in your wok when you are ready!)

Munchy-Crunchy Oriental Stir-Fry

1 large head of cabbage, split, cored & sliced thin
1 large onion, halved & sliced thin
6 large white mushrooms, or 2 med. portabello mushrooms, sliced thin
1/2 average size bag cut frozen green beans
1/2 average size bag cut frozen broccoli or 1/2 head fresh broccoli, cut
2 Tbs. e.v. olive oil
1/2 cup soy sauce
1 or 2 tsp. Splenda (depends on your preferences)
Salt & pepper to taste
crushed red pepper flakes to taste (optional)

In a small cup, mix the soy sauce & spenda; set aside.

Heat large wok or large pot to medium high, add oil & pepper flakes & onions - sautee' for 3-5 minutes to season the oil.

Throw everything else in except the soy/splenda. Use tongs to toss the veggies around constantly to get even cooking. I think mine took about 10-15 minutes total to get it just right - cooked, but still fresh & crunchy

For the last 5 minutes of cooking, pour in the soy/splenda mixture, so it gets tossed around & absorbed by / steamed with the veggies.

Eat 2 cups w/ your "Lean" serving! Enjoy