Napa on the Side

Looking for a quick, nutritious side dish. Try this out, its yummy! It goes great with roast pork, or topped on to rice for a quick vegetarian meal. This one is not a winner with the little critics, they wouldn't even taste it, but the big critic and I both enjoyed it.

Napa is a chinese cabbage, not to be confused with bok choy. They are used interchangeably in lots of meals, but look completely different. (Bok Choy on the Left, Napa on the right)
I used Napa in my recipe, but it would be equally good with Bok Choy. Both cabbages are delicious sauteed, braised, roasted or stir-fried! Both are delicious on their own, but are also very popular mixed into stir-frys. Another great use for them is as a replacement for regular cabbage in coleslaw.


Ingredients
1 tbsp olive oil
1/2 tsp fresh grated ginger root (or 1/4 tsp ground ginger mixed into beef broth)
1 garlic clove, minced
1 head of Napa cabbage (2 lbs) *
1 cup beef broth
1/4 cup green onion (scallions), chopped

Directions
- Heat oil a large deep frying pan.
- Add garlic and ginger and mix around for 1 minute.
- Add Napa and stir frequently for another 2 minutes
- Add beef broth, and keep stirring until most of the broth has evaporated and the Nappa has reached the softness or crunchiness you desire.
- Add green onions 1 minute or 2 before your Napa is ready, they will retain their color and more of their flavor this way. You can add them before, but they will not be as flavorful ;)

That's it! Enjoy!

Nutritional Data
1 serving
2 WW points
67.4 cal
3.9 g fat
6.4 g carbs
0.2 g fiber
0.2 g sugars
3.6 g protein