Directions:
- Remove core from napa cabbage; discard core. Cut the cabbage crosswise into thin shreds to make about 2 quarts. Cut the radicchio in half through core; remove and discard core. Cut the radicchio into thin shreds to make about 1 quart.
- Place a wok or 5- to 6-quart pan over high heat. When the pan is hot, add salad oil, the garlic and ginger, and the fennel seed; stir 30 seconds. Add the napa cabbage, the radicchio, and the soy sauce; cover pan and cook for 1 minute. Remove pan lid, and stir-fry until vegetables wilt, about 2 minutes longer. Stir in half of the chopped cilantro and all of the sesame oil.
- Transfer vegetables to a serving dish; sprinkle with remaining cilantro and sesame seed before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.97 Kcal (1624 kJ) | ||
| Calories from fat | 207.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Sodium | 2142.17mg | 89% | |
| Potassium | 1571.53mg | 33% | |
| Total Carbs | 31.17g | 10% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 14.96g | 30% | |
| Vitamin C | 43.3mg | 72% | |
| Iron | 11.3mg | 63% | |
| Calcium | 351.7mg | 35% | |
| Amount Per 100 g | |||
| Calories | 41.65 Kcal (174 kJ) | ||
| Calories from fat | 22.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 35% | |
|---|---|---|---|
| Sodium | 229.97mg | 89% | |
| Potassium | 168.71mg | 33% | |
| Total Carbs | 3.35g | 10% | |
| Sugars | 0.41g | 15% | |
| Dietary Fiber | 0.58g | 22% | |
| Protein | 1.61g | 30% | |
| Vitamin C | 4.7mg | 72% | |
| Iron | 1.2mg | 63% | |
| Calcium | 37.8mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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