Quick stir-fry mixing shredded corned beef with vegetables and Asian-inspired sauces, creating a flavorful fusion dish.

Ingredients

  • 7 tablespoons vegetable oil, divided
  • 3 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 teaspoon celery seed 1/4 teaspoon salt
  • 6 cups coarsely chopped cabbage 1 cup shredded carrots
  • 1/4 cup chopped green onions 1/2 pound thinly sliced fully cooked corned beef

Directions

  1. In a bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.
  2. In a large skillet, saute the cabbage, carrots and onions in remaining oil until crisp-tender, about 15 minutes. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through.