This Chinese Cabbage and Celery photograph is by dejamo from the Chinese Cabbage and Celery Stir-fry recipe page at Cooking without a Net. I’ve cropped and resized their photograph. So see that page for the original photograph and its copyright details.
I intend to feature this recipe on EFSEP. At which time I will calculate a PRAL serving score from the PRAL index for each ingredient. So to get an email notification from that website, please subscribe:
When I test recipes, I usually try different ingredients to improve the PRAL alkalinity. Then I include my PRAL calculations. Along with other relevant nutrient values.
Prior to my calculating the total PRAL value for Alkaline Chinese Cabbage and Celery, here are the ingredients:
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sherry
- 1 Tbsp brown sugar
- 1/4 tsp red pepper flakes (or to taste)
- 1 Tbsp cornstarch
- 1 Tbsp peanut oil
- 1/4 Chinese cabbage, thinly sliced
- 3 – 4 celery ribs, sliced into 1/2-inch angled pieces
- 1/4 cup toasted skinned almonds
- Toasted sesame oil
- 2 Tbsp chopped fresh cilantro, for garnish
Leave Alkaline Chinese Cabbage and Celery to read Acid-Alkaline Other Vegetables and Combinations PRAL List.