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.
Ingredients:
– 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
Steps:
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
4. Brown in a large pan
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?
Healthy Foodie Travels 