Hot and Sour Cabbage

This is a great way to use cabbage with an asian flavor- a very easy recipe   Recipe courtesy of Emeril Lagasse

1 head of cabbage

3 tbsps vegetable oil

1 tsp freshly grated ginger

1 tbsp chili paste

1/2 cup chicken or vegetable broth

1 tbsp soy sauce

2 tbsp rice vinegar or white

1 tsp sesame oil

Salt, crushed red pepper and toasted sesame seeds optional

Wash cabbage, remove and discard outer leaves. Thinly shred remaining cabbage. In a wok bring oil to smoking point over high heat. Add the ginger and stir fry, then add cabbage and stir fry for 1 minute. Add chili paste, stock, soy sauce, vinegar and sesame oil. Reduce the heat and cook, stirring occasionally til cabbage is tender. Season with salt and pepper to taste. Add crushed red pepper flakes and toasted sesame seeds if desired.


Stir-Fried Radishes

1 tbsp olive oil
3 green onions
1/8 tsp pepper
3/4 lb large red radishes, cut lengthwise into 3 to 4 strips
1/4 tsp salt
1 tbsp butter

In large skillet, heat oil over medium-high heat.
Add radishes and stir fry until lightly browned (about 3 to 4 minutes).
Add onions, salt, and pepper to radishes and stir-fry 1 minute longer.
Remove from heat and stir in butter. Toss until butter melts.
Transfer to plate and serve.

Mix Veggie Stir-fry

This recipe is very adaptable to whatever veggies you have on hand.

2 lbs of mixed Chinese green vegetables, bok choy, cabbage, broccoli, spinach etc.
2 oz snow peas
2 tsp sugar
1 tsp salt
2 tbsp oil
1 inch fresh ginger root, peeled and shredded
1 green or red chili, sliced into strips

2 tsp dark soy sauce
2 tsp cornstarch
1 tsp sugar
1 tsp five spice powder
1 cup chicken stock
1/2 tsp sesame oil
Freshly ground black pepper to taste

Cut greens into 3 inch pieces. Bring a large pan of water to boil and add the sugar and salt. Add the snow peas and greens and cook for 4-5 minutes. Drain green vegetables and discard water.

Add 1 tbsp oil to the vegetables and keep covered. Heat the remaining oil in the wok and stir-fry the ginger for 1 minute.

Add the green pepper and chilies and stir-fry for 10-12 minutes. Add the blended sauce ingredients and stir well. Simmer gentle for 3-4 minutes.

Add the green vegetables and cook for 1 minute. Serve immediately, sprinkled with sesame oil and pepper.

Bok Choy Stir-fry

1 head bok choy
2 tsp soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
1 clove garlic, minced
1 tbsp sesame seeds, toasted
1 tsp fresh grated ginger

Rinse and drain the bok choy and pat dry. Cut the leaves crosswise into 1/2 inch slices and set aside. (reserve the stems for another use.)

Heat the oil in a large skillet or wok over high heat. Add the garlic and ginger, cook 1 minute stirring.

Add the bok choy and stir-fry until wilted and dark green. Stir in soy sauce and sesame oil. Cook 1 minute, add sesame seeds and serve immediately.

Serves 4.