Sweet-and-Sour Cabbage with Plantains
¼ cup reduced-sodium chicken broth
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 teaspoons cornstarch
¼n teaspoon red pepper sauce
2 teaspoons vegetable oil
1 ripe medium plantain, cut into ¼-inch slices
1/3 cup sliced green onions
¼ cup 1×1/8-inch strips red bell pepper
4 cups coarsely shredded savoy cabbage (about 1 small head)
Mix broth, brown sugar, vinegar, cornstarch and pepper sauce; reserve. Heat oil in 10-inch nonstick skillet over medium-high heat until hot. Add plantain, onions and bell pepper; stir-fry 1 minute. Add cabbage; stir-fry 2 minutes. Stir in cornstarch mixture; cook and stir 10 seconds or until thickened. 4 servings. – “Eating Quick and Healthy”
