Warm Napa Slaw

• 6 cups slivered cabbage (napa preferred)
• 1 tablespoon canola or corn oil
• 2 tablespoons sesame seeds
• 6 medium green onions, sliced
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 1/4 cup fat-free, low-sodium chicken broth or water
• 2 tablespoons vinegar (plain rice vinegar preferred)
• 1 to 1 1/2 teaspoons soy sauce (lowest sodium available)
• 1/8 teaspoon crushed red pepper flakes, or to taste (optional)
• 1 teaspoon red hot-pepper sauce, or to taste (optional)

1. Put the cabbage in a large serving bowl.
2. Set aside.
3. In a medium skillet, heat the oil over medium-high heat.
4. Cook the sesame seeds for 1 minute, or until they begin to brown, stirring constantly with a long-handled spoon (be carefulsesame seeds will spit).
5. Stir in the green onions and garlic.
6. Cook for 1 minute, or until aromatic, stirring frequently.
7. Stir in the broth, vinegar, soy sauce, and red pepper flakes.
8. Boil for 1 to 2 minutes, or until the liquid is reduced to about 3 tablespoons.
9. Pour over the cabbage.
10. Toss to blend.
11. Drizzle with the hot-pepper sauce.
12. Prepare 2/3 cup uncooked brown rice using the package directions, omitting the salt and margarine.
13. Meanwhile, cut 2 boneless, skinless chicken breast halves (about 4 ounces each) into slivers.
14. Add them to the skillet after browning the sesame seeds and cooking the green onions and garlic as directed.
15. Cook for 2 minutes, stirring constantly.
16. Stir in the broth, vinegar, soy sauce, and red pepper flakes and simmer for 2 to 3 minutes, or until the chicken is no longer pink in the center, stirring occasionally.
17. Pour over the cabbage and toss.
18. Serve over the rice.
19. There are many kinds of Chinese cabbage, and they seem to have multiple names.
20. Dont worry.
21. You can use Chinese cabbages interchangeably.
22. They are usually milder than hard-headed green cabbage, but even that, and savoy cabbage, can be used in this recipe.
23. Napa cabbage has pale, crinkly green leaves.
24. Its easy to prepare: Stack the leaves and thinly slice, starting at the tip end and working back toward the root end.
25. The closer you get to that end, the narrower you should cut the cabbage.
26. Then you wont have large bites of tough stem.
27. (Per Serving)
28. Calories: 67
29. Total Fat: 4.0g
30. Saturated: 0.5g
31. Trans: 0.0g
32. Polyunsaturated: 1.5g
33. Monounsaturated: 2.0g
34. Cholesterol: 0mg
35. Sodium: 46mg
36. Carbohydrates: 5g
37. Fiber: 2g
38. Sugars: 2g
39. Protein: 2g
40. Dietary Exchanges
41. 1 Vegetable
42. 1 Fat
43. (Per Serving)
44. Calories: 212
45. Total Fat: 5.5g
46. Saturated: 0.5g
47. Trans: 0.0g
48. Polyunsaturated: 2.0g
49. Monounsaturated: 3.0g
50. Cholesterol: 26mg
51. Sodium: 85mg
52. Carbohydrates: 24g
53. Fiber: 3g
54. Sugars: 2g
55. Protein: 14g
56. Dietary Exchanges
57. 1 1/2 Starch
58. 1 Vegetable
59. 1 1/2 Very Lean Meat
60. 1 Fat

slivered cabbage, corn oil, sesame seeds, green onions, garlic, chicken broth, vinegar, soy sauce, red pepper, red hotpepper

Taken from www.epicurious.com/recipes/food/views/warm-napa-slaw-375611 (may not work)