** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In 10 quart pan or Chinese wok, heat 2-3 Tbs oil, sprinkle 1/4 tsp salt and stir fry green pepper for 1-2 minutes.
2. Remove from pan and save. Add 3 Tbsp oil, sprinkle 3/4 tsp salt and add cabbage and onions and stir fry for 3 minutes.
3. Add green peppers and pimento and stir fry for 1 additional minute.
4. Add vinegar and sugar (which has been mixed earlier) and stir very well.
5. Let cool and put in bowl with tightly fitting cover.
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Dietary Notes:
This recipe is low-cholesterol with 17.33mg per serving
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin C with 238% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Sulfites, Sesame Seeds, Cabbage, Natural Sweeteners, Vinegar, Onion allergies.
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