Cabbage With Black Beans, Garlic & Ginger

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

Cook Time 15

Total Time 25

Servings people

Calories 517kcal

Author Dr. Wendy Dearborne

1 medium head of cabbage with the leaves separated, the hard stem removed and torn into bite size pieces.
5 large cloves of garlic sliced
1 tbsp ginger finely minced
1-2 tbsp finely diced red pepper
2 tbsp thin soy sauce
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp a shaoxing wine or sherry
1 tsp corn or potato starch with 2 tsp water to form a slurry
2 tbsp black bean paste
1-2 tbsp Cooking oil

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.