By Friday I had used up all of the salad greens and I was focused on preparing the Chinese cabbage as a side dish. Below is the stir-fried cabbage recipe that I used. It is a very simple and easy recipe- it only requires the cabbage, vegetable oil, rice wine, and garlic, and it only takes 15 minutes to prepare. The sweet flavor of the rice wine will surprise you. I felt the need to finish the dish with grated lime zest and grated Parmigiano Reggiano.
*Note- one head of Chinese cabbage does not go very far once it’s cooked. It’s just enough to serve two people.
I still had some leftover mizuna pesto, so I decided to toss it with linguini and top it with seared chicken breast and grated Parmigiano Reggiano. I thinned the pesto out with a little olive oil and a little pasta water, and enlivened it with salt and pepper.
Stir-Fried Cabbage
(courtesy of Cooks Illustrated)
Serves 6. Published September 1, 1992.
Although this recipe calls for oil vegetable (yow choy), any Chinese cabbage may be substituted.
INGREDIENTS1 1/2 pounds Chinese cabbage (preferably Chinese oil vegetable), leaves separated, stalks trimmed and cut into 2-inch pieces 1/2 tablespoon vegetable oil or peanut oil 1 tablespoon minced garlic 2 tablespoons rice wine 1/2 teaspoon table salt , or to taste
INSTRUCTIONS1. Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again.
2. Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature.
PS: I'm annoyed at the formatting on this post. No matter how hard I try, I can't change the font of the recipe above. I apologize. I'm going to stop trying now.
INSTRUCTIONS
1. Heat 4 quarts of water until boiling; boil stalks until tender, about 1 1/2 minutes. Drain, place under cold running water, and drain again.
2. Heat wok or skillet until very hot; add oil and heat until smoking. Add cabbage and stir-fry until leaves wilt, about 45 seconds. Add cabbage stems, garlic, rice wine, and salt. Stir-fry until hot, about 45 seconds. Transfer to a serving platter. Serve hot or at room temperature.
PS: I'm annoyed at the formatting on this post. No matter how hard I try, I can't change the font of the recipe above. I apologize. I'm going to stop trying now.
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