One day late because yesterday was dedicated to cookie devouring!
I’d mentioned that lovely baby bok choy and mushrooms stir fry I had in Beijing last week, and here is the promised recipe attempting to re-create it.
Now, baby bok choy isn’t available easily everywhere, and my CSA share contained green cabbage as well as some cooking greens, so I used those instead. The result wasn’t quite as buttery in texture, but still plenty tasty.
– 1 small head cabbage
– 1 bunch cooking greens
– 10 oz sliced mushrooms
– 4 cloves garlic
– 2 tbsp ginger root
– 1/2 onion
– 1 hot pepper
– 1/3 cup low-sodium soy sauce
– 1/3 cup dark rice vinegar or balsamic vinegar
1. Bring a large pot of water to a boil.
2. Chop cabbage and cooking greens into bite size strips and boil for 10 minutes
3. Finely dice garlic, pepper, ginger root and onion
5. Add mushrooms, soy sauce and vinegar and simmer for 10 minutes.
6. When mushrooms are tender, add drained cabbage/greens and toss in the sauce mixture to re-heat.
7. Enjoy as a side, or pack lunches for the week that you can easily microwave! Makes about five 2 cup servings.
Are you a cabbage lover, or is it not for you? I’ll take bok choy over green cabbage any day, but I suppose my German nature will take any cabbage more than gladly. What’s your favorite way to highlight/disguise cabbage in a dish?