Hot and Sour Cabbage Slaw
This recipe is from Nina Simond’s A Spoonful of Ginger, which I’ve written about before.
1 small head Chinese (Napa) cabbage (I used a really large head, because that’s what I got from my CSA subscription
1 teaspoon canola oil
1 teaspoon sesame oil
1 teaspoon crushed dried chilies (I used half this amount because of the kids)
2 1/2 tablespoons minced fresh ginger
1 red bell pepper, cored, seeded, and cut into 1/4 inch dice (as you can see, mine are just roughly chopped)
1 1/2 tablespoons rice wine or sake
1 1/2 cups grated carrots
Hot and Sour Dressing — mixed together
3 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons sugar
2 1/2 tablespoons Chinkiang vinegar
Cut cabbage into shreds, discarding any overly-tough stems. Heat wok, add oils, and heat until hot. Add crushed dried chilies and ginger, stir-frying over high heat for about 15 seconds. Add red pepper and stir-fry 30 seconds, then the rice wine or sake, stir-frying 30 seconds more. Add cabbage and carrots and continue to stir-fry a minute more or so. Give the dressing a final stir and add to wok, continuing to stir-fry. (I ended up using only half of the dressing as I thought it was a bit “much” — however, you can use the whole amount if you like.) Cook 30 seconds more and remove from heat. Serve warm, at room temperature, or cold.
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POSTED IN: Cookbooks, Healthy Eating with Asian Food, Vegetarian / Vegan Dishes : Asian
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