I also had some, garlic and ginger. Add soy sauce, rice wine vinegar, sherry vinegar, agave nectar (alternately use honey), chili garlic sauce, sesame seeds and a little sesame oil and you can make a slightly sweet, sour and a little bit hot stir-fry. I also had some previously baked, marinated tofu cubes that I sliced up to add as a protein. For a prep-junkie like me, all the slicing, dicing and mincing is a rush but for those of you who don't get happy goosebumps at the thought of that, your pay-off is that the dish cooks in about 15 minutes.
This isn't so much a recipe as an example of really using the pantry, the spice cupboard and the crisper and winding up with something good. All sorts of substitutions can be made - from the type of cabbage or greens to the basic seasoning and liquids to the nuts. I really wish I'd had some cilantro, or chives and green onions, and I absolutely recommend those additions.
|Pea greens, not to be confused with pea shoots which are more like micro-greens|
Fortunately there are pages and pages of types of greens you can use, or you can leave them out. For the greens that have a slightly longer cooking time, you may wish to steam them in the microwave so that they are half-cooked and ready to finish off in the stir-fry.
|If you're working by hand, it's easiest to thinly shred cabbage by separating some of the outer leaves |
from the inner fold-y leaves. Flattening the outer leaves, placing them curved-side up
makes them easier to cut in long, crosswise strips.
RECIPE: HOT AND SOUR STIR-FRY CABBAGE and GREENS with SESAME SEEDS
Serves: 4 (generously) as part of a main dish or 6-8 as a side.
Accompaniments: If desired: rice or grains or noodles, previously prepared protein (tofu, chicken, pork, beef, etc.) if you wish to make it a main dish.
Equipment: 1 heavy 12" skillet with a lid (or a wok, or dutch oven with a heavy bottom), preferably without a non-stick coating. I like to preheat the pan without any oil in it. 1 microwave-safe glass or stoneware bowl (like a cereal bowl) to toast the sesame seeds in the microwave. The glass bowl in which you toast the seeds ends up getting pretty hot and I do not recommend using plastic - even BPA-free plastic - in any cooking situation where heat is applied.
- 3 tablespoons soy sauce
- 1/4 cup sherry vinegar or 1/4 cup dry sherry
- 1 tablespoon honey or agave nectar
- 2 tablespoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 2 tablespoons chile paste (as hot as you want it) or a sauce like Sriracha
- 2 tablespoons rice wine or apple cider vinegar
- 1/4 cup raw sesame seeds
- 1/3 cup chopped cilantro (recommended)
- 3 tablespoons neutral oil, divided. I used refined grape seed oil. Canola oil is another choice.
- 4 garlic cloves sliced very thin
- 1 pinch red pepper flakes or small, sliced fresh or dried red peppers
- 6 cups cored and quartered red cabbage, outer leaves separated from inner leaves and each slices thinly crosswise (1/8" to 1/4")
- 4 cups greens (like kale or chard), stems removed and sliced crosswise (1/8" to 1/4") or baby spinach leaves (whole)
- Combine all ingredients in a bowl, whisk together and set aside.
- Place 1/4 cup raw sesame seeds in a microwave-safe glass or stoneware bowl (like a cereal bowl). Do not use plastic.
- Place in the microwave and cook on full power for 2 minutes.
- Open the door and using a spoon, stir the seeds for about 10 seconds, making sure to bring up the seeds from the bottom.
- Continue to cook in increments of 20 or 30 seconds, including stirring each time, until the seeds are just short of a medium caramel brown color.
- Using oven mitts or a folded kitchen towel, remove the bowl and stir the seeds then pour them into another bowl or on to a plate to bring down the heat as they will continue to cook a little.
- Set aside.
- Gather all of your prepared stir-fry ingredients, the sauce and the previously toasted sesame seeds as well as anything else - like prepared noodles, rice or proteins as close to the stove as possible. This dish cooks fast.
- Pre-heat your skillet on medium heat for 5 minutes.
- Add 1 tablespoon of oil to the pan, swirling the pan so that the oil covers the entire pan surface and when it shimmers, add the sliced garlic and red pepper flakes. Cook for 30 seconds.
- Add 2 additional tablespoons of oil to the pan and turn the heat up to medium high. After about 30 seconds, add half of the thin-sliced cabbage to the pan, tossing it to coat. Stir-fry for about a minute, move the first batch to the outside of the pan and add the remainder of the cabbage. Stir-fry this batch for about a minute and then combine all of the cabbage. The cabbage should be just a little wilted looking.
- Add the sauce mixture to the pan and combine with the cabbage. Cover and cook over high heat for one minute.
- Add the greens and any protein to the pan and toss with the cabbage mixture. Cover and cook on high for two minutes or until the greens are just tender.. Remove the lid and if the mixture is too saucy, cook on high, uncovered for about 30 seconds to a minute.
- Add all but 2 teaspoons of the toasted sesame seeds and, if using, the chopped cilantro and combine with the cabbage-greens mixture thoroughly.
- Serve immediately over rice or noodles (optional) and sprinkle the remainder of the sesame seeds over top.