Stir-Fried Cabbage & Carrots
Oh good, let's have something besides sugar and desserts this week. I was starting to get a little alarmed there when I looked at the line-up.
This is a very quick and simple dish to serve with any roast or broiled meat, chicken or fish, along with some rice.
If green onions are in season, you could replace some or all of the onion with chopped green onions, or just add a couple green onions along with the rest. A clove or two of garlic doesn't hurt either.
4 servings
15 minutes prep time
Make the Sauce:
2 teaspoons finely grated fresh ginger
2 teaspoons arrowroot or cornstarch
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons water
Peel and grate the ginger, and mix the above items in a small bowl and set aside.
Make the Stir-Fry:
1 medium-small onion
1 large carrot
4 cups chopped cabbage
1 tablespoon vegetable oil
Peel the onion and cut it into slivers. Peel the carrot, and either grate it or cut it into slivers about the size of the onion pieces. Chop the cabbage.
Heat the oil in a wok or large skillet until very hot. Throw in the onion and carrot, and stir them around. Add a couple tablespoons water and keep stirring. When the water evaporates, add the cabbage and another couple tablespoons of water, and continue stirring. When the water has evaporated and the cabbage is cooked but still very crispy, stir up the sauce and mix it in. (You may wish to add another little batch of water if the cabbage is not done when the first batche evaporates, before you add the sauce.) Stir well until the sauce is distributed throughout the vegetables and thickened; this should not take more than a minute or two. Serve at once.
This is a very quick and simple dish to serve with any roast or broiled meat, chicken or fish, along with some rice.
If green onions are in season, you could replace some or all of the onion with chopped green onions, or just add a couple green onions along with the rest. A clove or two of garlic doesn't hurt either.
4 servings
15 minutes prep time
Make the Sauce:
2 teaspoons finely grated fresh ginger
2 teaspoons arrowroot or cornstarch
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons water
Peel and grate the ginger, and mix the above items in a small bowl and set aside.
Make the Stir-Fry:
1 medium-small onion
1 large carrot
4 cups chopped cabbage
1 tablespoon vegetable oil
Peel the onion and cut it into slivers. Peel the carrot, and either grate it or cut it into slivers about the size of the onion pieces. Chop the cabbage.
Heat the oil in a wok or large skillet until very hot. Throw in the onion and carrot, and stir them around. Add a couple tablespoons water and keep stirring. When the water evaporates, add the cabbage and another couple tablespoons of water, and continue stirring. When the water has evaporated and the cabbage is cooked but still very crispy, stir up the sauce and mix it in. (You may wish to add another little batch of water if the cabbage is not done when the first batche evaporates, before you add the sauce.) Stir well until the sauce is distributed throughout the vegetables and thickened; this should not take more than a minute or two. Serve at once.
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