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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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5 mL (1 tsp.) canola oil
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1 onion, thinly sliced
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450 g (1 lb.) ground veal
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250 mL (1 cup) Chinese cabbage, chopped
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1 L (4 cups) bean sprouts
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1 can (213 mL / 7½ oz) tomato sauce
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45 mL (3 tbsp.) sodium-reduced soy sauce
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500 mL (2 cups) broccoli florets
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1 red pepper, cubed
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1 L (4 cups) Swiss chard leaves, coarsely chopped
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To taste, pepper
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Directions
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Heat the oil in a non-stick skillet that has a lid over medium-high heat, add the onion, and sauté for 2 minutes or until translucent. Add the veal and cook about 4 minutes or until meat is no longer pink.
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Add the Chinese cabbage, bean sprouts, tomato s auce, and soy sauce. Reduce heat to medium, cover, and continue cooking 4 minutes.
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Add the broccoli florets, red pepper, and Swiss chard. Cover and cook another minutes or until the vegetables are cooked but still crunchy. Pepper to taste.
VARIATION:
- If you don't have Swiss chard, use spinach leaves instead.
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