Description
Chow Mein is traditionally a Chinese stir-fried noodle dish mixed with vegetables. In this more alkaline version, you’ll use sliced cabbage as the noodles and omit the soy sauce in favour of sesame and ginger. This flavourful and nutrient-dense dish is also super versatile and works with any variety of vegetables you have on hand. Mushrooms, carrots, bean sprouts, cauliflower, and purple cabbage are all great additions that I recommend for this recipe.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
- 1 head green cabbage, halved and thinly sliced
- 4 red bell peppers, thinly sliced
- 2 cups chopped broccoli
- 2 cups snow peas, stringed
- 8 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- 1/2 bunch scallions, whites and greens, separated and finely chopped
- 1/4 cup sesame oil
- Pinch sea salt
- 2 tablespoons sesame seeds
Instructions
- In a large pot, combine the cabbage, peppers, broccoli, snow peas, garlic, ginger, whites of the scallions, sesame oil, and salt.
- Turn to medium heat and continue stirring until cabbage begins to soften, about 10 minutes.
- Stir in the scallion greens and sesame seeds, then serve.
Notes
Storage Tip
This dish is not freezer-friendly, but it makes great leftovers and can be stored in an airtight container for up to 5 days.
Variation Tip
If you’re working with the 80/20 alkaline rule – add in some organic, grass-fed chicken or low-sodium tamari sauce or coconut aminos.
Prep Tips
Save time by purchasing pre-chopped vegetables such as: coleslaw or kale/cabbage salads (throw out the goodies and dressing), pre-cut broccoli and jarred garlic and ginger.
Nutrition
- Serving Size: 4