I have a special fondness for green vegetables. As a result, I’m constantly searching for different ways of preparing the same greens. My current favourite vegetable is Cabbage. Aside for the fact that it’s cheap, it also has high nutritional value. As per The Worlds Healthiest Foods website Cabbage helps in lowering cholesterol levels in the body. In addition, according to a research Cabbage also has Cancer prevention qualities. If a vegetable I like has so many beneficial qualities, it will be seen in my kitchen all the time!
Recently I tried my hand at Chinese food. In an effort to incorporate cabbage in my meal I searched frantically for a Chinese cabbage recipe. During which I came across this recipe, in the New York Times, by Martha Rose Shulman. It is visually mind-blowing and tastes crunchy and delicious, while providing your body with all the necessary nutrients to stay healthy and fit.
1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
1 medium carrot, cut into julienne
4 garlic cloves, minced
2 teaspoons minced ginger
1/2 teaspoon red pepper flakes (or more, as per taste)
1 star anise, broken in half (tastes similar to licorice root, only more pungent. View anise substitutes)
2 teaspoons soy sauce (or more, as per taste)
2 tablespoons rice wine or dry sherry (Substitutes for this ingredient)
2 tablespoons canola or peanut oil
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro
Combine garlic, ginger, red pepper flakes and star anise in a small bowl. Combine soy sauce and wine or sherry in another small bowl.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant then add cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted.
Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Note: This is a last minute stir-fry, but you can have all the ingredients prepped and ready to go several hours ahead of cooking.
This recipe comes highly recommended. I would urge you to try it at least once. And, her, I’m always on the look-out for interesting vegetable recipes, irrespective of the cuisine. Do you have a personal favourite recipe? We would love for you to share it with us!