Posts Tagged ‘quick’

 

Stirfried sesame and ginger cabbage

Wednesday, July 23rd, 2008

Recently we started ordering an organic box of vegetables that we pick up every week. It’s full of delicious things and the best part about it is that it forces us to be a bit creative with food. We can still plan out our weekly food plan, their website lists what you’ll receive, so it’s awesome in every way. However, this week has been a rather lazy week (food wise atleast, we cleaned out our closet and sorted a bunch of things recently - not so lazy!) and we’ve not been planning. We’ve still eaten, and a few days ago we had a lovely stir-fried cabbage dish. The cabbage was one of the vegetables in our box and not being the biggest cabbage fan I didn’t quite know what to do with it. Enter stir fry! We’ve run out of brown rice so we served it over white jasmine rice, but brown rice has a nice nutty flavour that would have been delicious with this.

Stirfried sesame and ginger cabbage

Stir-fried sesame and ginger cabbage: Serves 4

  • 1 tsp olive oil
  • 2 tsp toasted sesame oil
  • 1/2 onion
  • 2.5 cm (1 inch) fresh ginger
  • 1 clove garlic
  • 1 tsp chilli flakes
  • 1 cabbage
  • 2 carrots
  • 2 tbsp japanese soy sauce
  • 2 tbsp water
  • 3 tbsp toasted sesame seeds
  • freshly ground black pepper

Prepare the vegetables. Chop onion finely, mince the garlic and the ginger (or grate it on a microplane grater). Shred the cabbage finely, don’t worry if it looks like a lot of cabbage, once it starts cooking it shrinks a lot. Slice the carrots finely.

Add both oils to a big wok or a large pot. Sauté the onion for about 3 minutes over medium heat, until it starts to soften. Add the garlic and the ginger and raise the temperature to medium-high. Stir fry for another minute. Add the chilli flakes. Add the cabbage together with the carrots. Stir fry for about 5 minutes. Add soy sauce and water so the cabbage doesn’t get dry, cover with a lid and let the cabbage cook for about 5 minutes until it is tender. Add black pepper to taste.

Sprinkle sesame seeds over the top and serve immediately over rice or noodles together with some sweet chilli sauce.

(I wanted a bit of a protein punch so I also stirfried some tofu in sesame oil, added garlic, ginger and some soy sauce, a tiny bit of liquid smoke and at the end, some sesame seeds. I put the tofu on top of the whole thing, and enjoyed!)