Ingredients
1/2 teaspoon chopped garlic
1 1/2 teaspoon peanut oil
1/2 teaspoon chopped ginger
1/2 cup thinly sliced Chinese cabbage (bok choy)
1/2 cup thinly sliced carrots
1/2 cup broccoli florets, blanched and cut into small pieces
freshly ground black pepper
2 tablespoons low-sodium soy sauce
Instructions
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
3. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, stirring quickly after each addition. Season with pepper.
4. Add the soy sauce and cook until the vegetables are slightly tender.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 61
Carbohydrate - 6 g
Fat - 4 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 1 g
Sodium - 557 mg

Ingredients
1 head of cabbage, finely shredded
1 large onion, finely sliced
1 cup white wine vinegar
1/4 cup canola oil
3/4 cup sugar
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon celery seeds
2 cups chicken stock, or low-sodium chicken broth

Instructions
1. Layer the cabbage with the onions in a non-reactive container by placing one third of the cabbage in the container, then half of the onions, another third of the cabbage, the remaining onions and finally the remaining cabbage.
2. Bring the remaining ingredients to a boil and pour them over the cabbage mixture. Do not mix. Marinate for 6 to 8 hours or overnight in the refrigerator.

Serving Size: about 1/2 cup

Nutrition Information (per serving) Calories - 130
Carbohydrate - 19 g
Fat - 5 g
Fiber - 2 g
Protein - 2 g
Saturated Fat - 0 g
Sodium - 433 mg