Quick, easy and delicious. The humble cabbage is transformed into something spectacular. This can be served as a side dish or an entree. V, GF
Course Entree, Side Dish
Cuisine Asian
Keyword cabbage, side dish, stir fry, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 517kcal
Author Dr. Wendy Dearborne
Equipment
Wok
Ingredients
1medium head of cabbage with the leaves separated, the hard stem removed and torn into bite size pieces.
5large cloves of garlic sliced
1tbspginger finely minced
1-2tbspfinely diced red pepper
2tbspthin soy sauce
1/2tspsalt
1/2tspwhite pepper
1/2tspsugar
1/2tspsesame oil
1tspa shaoxing wine or sherry
1tspcorn or potato starch with 2 tsp water to form a slurry
2tbspblack bean paste
1-2tbspCooking oil
Instructions
Mix light soy sauce, sugar, white pepper and sesame oil. Mix until sugar and salt has dissolved and set aside.
Heat wok on medium-high heat and add oil.
Add ginger and cook until fragrant. Add sliced garlic and cook until a light golden beige.
Add cabbage stirring constantly cook for 2-3 minutes, add shaoxing wine, cook until it evaporates.
In the wok, move cabbage to the side. Add black bean paste stir well and saute for 30 seconds. Add prepared sauce and combine everything in wok until cabbage is lightly coated .
And cook for approximately 2-3 minutes. The cabbage will produce water. Add slurry and bring to a boil to thicken. Turn off heat and add the finely diced red peppers and toss.
Serve immediately over rice, noodles or on it's own.