Cabbage isn’t something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy, sightly sweet and tender addition to our meal. In this colorful stir-fry I adapted from Eating Well magazine, cabbage is combined with carrots, green beans and edamame in a bright citrusy sauce. It pairs well with anything you’re grilling, goes well over brown rice as a vegetarian main, and is also delicious as a cold salad.

Serves: 4

3 Tbs. frozen orange juice concentrate
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
1/2 tsp. chile-garlic sauce
2 tsp. toasted sesame oil
1/2 lb. green beans, halved crosswise
1 cup thinly sliced purple or green cabbage
2 carrots, sliced into matchsticks
1 small bell pepper, sliced (1 cup)
1 cup shelled edamame
2 scallions, thinly sliced


1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.

2. Heat the oil in wok or large skillet over high heat.

3. Add the carrots and stir-fry 2 minutes, then add the green beans and stir fry for 3 more minutes.

4. Add 3 Tbs. water, and stir-fry 3 minutes more.

5. Add the cabbage, bell pepper, and edamame and stir-fry for 4 minutes.

6. Stir in scallions and the orange juice mixture, and cook for 1 minute more.