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Watkins Sweet & Sour Cabbage

1 head Chinese cabbage
2 tsp. Watkins Original Grapeseed Oil
1 Tbsp. malt vinegar
1 Tbsp. honey
1 Tbsp. cornstarch
1 1/2 tsp. Watkins Onion Granules
1 1/2 tsp. Watkins Horseradish Mustard
1 tsp. reduced sodium soy sauce
1 1/2 Tbsp. Watkins Original Grapeseed Oil
1 carrot, shredded
1/4 - 1/2 tsp. Watkins Black Pepper
1/4 tsp. Watkins Ginger
1/4 tsp. Watkins Fire Pepper

Cut cabbage into 1 in pieces, separating stem pieces from tender leaves. Combine 2 tsp. Watkins Original Grapeseed Oil, vinegar, honey, cornstarch, Watkins Onion Granules, Watkins Horseradish Mustard and soy sauce in a measuring cup; mix and set aside. Add cabbage stems to 1 Tbsp. Watkins Original Grapeseed Oil, in wok; toss and cook 1 minute. Add cabbage leaves; cook and stir 1 minute. Remove cabbage. Add remaing 1 Tbsp. Watkins Original Grapeseed Oil, carrot, Watkins Black Pepper, Watkins Ginger, and Watkins Fire Pepper; cook 1 minute. Add back cabbaghe, stir in cornstarch mixture; cook 1 minute more. Serve hot.  

Makes 4 servings
Calories per serving: 32

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