Ingredients

The following ingredients have 3 Servings
  • 1 tbsp olive oil/sesame oil
  • 1 tsp dried basil
  • 1 tsp dried garlic
  • 1/4 cup scallions
  • 1/2 cup chopped green bell pepper
  • 1 cup shredded cabbage
  • 1/2 cup julienned carrots
  • 1/2 cup chopped baby corn
  • 1/4 cup low sodium sauce
  • 1 tsp vinegar
  • 1/2 tsp crushed black pepper
  • 3 1/2 cups warm water
  • 1 1/2 cups steel cut quick cooking oats
  • Salt as per taste

Instruction

  • Heat oil in a nonstick pan/wok, add basil and garlic.
  • Immediately add scallions and saute for 1 minute.
  • Add green pepper and cook for 1-2 minutes.
  • Add cabbage, mix and cook covered for 2 minutes or until cabbage starts to cook. (Cabbage must maintain its crunchy texture and avoid mushiness).
  • Now add carrots and baby corn and cook uncovered again for 1 minute.
  • Add soy sauce, vinegar, black pepper and mix well.
  • Now add warm water and boil for 2-3 minutes (Make sure the water has the cooked flavor and no raw taste).
  • Now add steel cut oats and stir thoroughly until well blended.
  • Lastly add salt according to taste and cook covered for 4-5 minutes depending on your preference of how chewy you want your oatmeal.
  • Serve hot.