Stir-Fried Vegetable Cabbage Wrap

The secret to healthful stir-fries is to saut?n a broth of 50 per cent water and 50 per cent olive oil, which is just about the only oil that is heat-resistant past the boiling point. Then add the vegetables one by one according to the time it takes for them to be done.

1 medium-size sweet onion, sliced
6 mushrooms, sliced
1 cup (250 ml) carrots, julienned
1 cup (250 ml) zucchini, julienned
1 cup (250 ml) green cabbage, julienned
2 cloves garlic, minced
1 tsp (5 ml) fresh ginger, minced
1 Tbsp (15 ml) water
1 Tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) fresh squeezed lemon juice
2 Tbsp (30 ml) tamari
1 tsp (5 ml) fresh cilantro, minced
1 cup (250 ml) soy bean sprouts
2-4 large leaves green cabbage

In a large fry pan or wok, heat water and oil over medium heat then stir-fry the vegetables, adding them one at a time in this order: onion, mushroom, carrot, zucchini, cabbage, garlic and ginger. Stir-fry until all vegetables are brightly coloured and slightly soft yet crisp. Add lemon juice, tamari and cilantro; toss. Remove from heat then stir in sprouts.

To assemble the wrap, place cabbage leaves on a clean, flat surface. Fill with vegetables and roll, tucking in the bottom edge. Serves two to four.

Fred Edrissi recipe

Source: alive #236, June 2002