This was a great way to repurpose some of the cabbage left over from New Year's Eve.
Ingredients:
Approx 1/3 a heat of cabbage
2 small zucchini
2 carrots
1 med onion
2 big handfuls diced shitake mushrooms
3 cloves minced garlic
3 dried chili peppers, seeded and chopped
1/4 c organic low sodium veggie broth
2 tbsp white while vinegar
1 tbsp fermented black bean sauce
1 tbsp ground ginger
1 tsp sugar
1 tbsp sesame oil
First, I chopped the onion and set it aside.
Next, I shredded the cabbage, and slice the zucchini and carrots - a task for which I highly recommend use of a mandolin. Love that thing!
In a very hot wok with about a tbsp of grapeseed oil and roughly 1/2 c of water, I stir fried the veggies for about 3 minutes until they'd jsut started to soften but were still crisp. I set aside the veggies and put a bit more grapeseed oil in the wok. I added the rest of the ingredients and sautéed for about 3 minutes before adding the veggies back in and mixing it all up.
Finally, I used a little bit of roux made from 1 tbsp whole wheat flour and 2 tbsp water to thicken the sause.
In the meantime, MacGyver made his amazing sticky sushi rice with wakame (seaweed). I don't know the recipe for this, but it's delicious ;-)
Let me know if you try this one. It was really good!
Oh, and I substituted hoisin sauce for the black bean sauce because I couldn't find any.
