Chinese take out that isn’tPosted: September 20, 2012 Filed under: Health, Reducing waste | Tags: cabbage, chinese take-out, ginger, lunch, vegan recipe, vegetarian 1 Comment
This dish has become what my husband and I always want, or maybe expect when we order Chinese food. In reality our order always seems to fall short. Too greasy? What’s in there? Doggie bags in styrofoam packs wrapped in plastic – ACK!
Cut to a fortuitous grocery store visit to Whole Foods when I was quite starving and strolling by the hot food bar and I spotted “Stir Fried Cabbage”. I grabbed a sample, swooned with delight and once I got home I emailed the kind people at Whole Foods who forked over the recipe below. It is exactly as they sent it to me, hence the “chef speak”.
Stir Fried Cabbage
Ingredients: Green Cabbage (chopped), Canola Oil, Sesame Oil, Salt, Pepper, Ginger (minced), Garlic (minced), Green Onions
1. In a saute pan, add a blend of sesame and canola oil, enough to cover the bottom of the pan generously. Turn on High.
2. Add chopped green cabbage to saute pan, coat evenly with oil. Let cabbage sit for 1-2 minutes to soften and gather color.
3. Stir in minced garlic and ginger and blend evenly. Our chefs in the kitchen usually do this to taste, but 1 tbsp. of each should be enough for 1 lb. of cabbage. OUr chef recommends that if you life your cabbage spicier, add another 1/2 tbsp. ginger!
4. Saute for about 2 more minutes until cabbage is cooked, but still crisp. Season to taste with salt and pepper. Add chopped green onions on top and serve.
The result is pictured above and here are my personal tweaks: I use a blend of sesame oil and safflower oil. For my salt I’m pretty addicted to the pink Himalayan salt. After cabbage is complete I toss in a few cashews to warm and brown in the pan and sprinkle on top. Lunch is served!
P.S. Just like regular Chinese take out, the left overs are even better the next day. Also easy to make in the morning and pack-up to take for a lunch on the go.