Rachael Ray's Hot and Sour Slaw Salad

mama smurf's Note:

Recipe from Rachael Ray's book 30-Minute Get Real Meals. I make this sometimes to go along with the Korean Barbecued Flank Steak. It is easy and very good. I do add either some onion or chopped green onion to the cabbage mixture when cooking.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 lb bok choy (I use regular cabbage) or 1 lb napa cabbage , shredded (I use regular cabbage)
• ½ red bell pepper , cored, seeded and thinly sliced
• 1 cup sauerkraut
• 2 tablespoons vegetable oil
• salt
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 2 garlic cloves , minced

Directions:

1. Heat a large skillet over high heat. Add the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2-3 minutes. Add the honey, red pepper flakes and the garlic. Toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off heat.
2. Serve with Korean Barbecued Flank Steak.