This was a great way to repurpose some of the cabbage left over from New Year’s Eve. Really, you can use pretty much any veggies you have on hand for this quick, simple, nutrition, and YUMMY stir fry.
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
1. Chop the onion and set aside to rest.
2. Shred the cabbage and slice the zucchini and carrots – a task for which I highly recommend use of a mandolin. Love that thing!
3. In a very hot wok with about a tbsp of grapeseed oil and roughly 1/2 c of water, stir fry the veggies for about 3 minutes until they just started to soften but are still crisp.
4. Remove the veggies from the pan, set aside the veggies, and put a bit more grapeseed oil in the wok. Add the rest of the ingredients and sautée for about 3 minutes.
5. Add the veggies back in and mix it all up.
I also 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.
