A wonderful neighbour gifted me with a bag of veggies that were going to go off before she had a chance to eat them. I am definitely the right person to give orphan veggies to. They will NOT go to waste over here! However, I usually don't eat a ton of cabbage...until, by pure glorious serendipity, this recipe strolls across my FB newsfeed.
https://www.facebook.com/photo.php?fbid=10155651866530247&set=gm.10152931506157686&type=1
AH HAH! Says my brain. You have a cabbage in the fridge! It seemed good, but of course I just can't be left with a recipe and not fuss with it. So, here's what I did.
you will need:
a wok or deep sided frying pan.
ingredients:
1 whole chinese cabbage, sliced very thinly.
2 cups of slivered carrots
1 red pepper, chopped.
1 onion
2 clove of garlic, diced finely.
1 T fresh ginger, diced finely.
1 tsp coconut oil
the sauce:
5 T soy sauce
3T (or more if you like it spiiiicy!) of sriracha
3T smooth peanut butter
2T lime juice
1T tomato paste
2T brown sugar
garnish: sliced green onion and chopped peanuts.
sauté the onions in the coconut oil until translucent, and then add the ginger and the garlic and a splash of soy sauce. Add the red pepper and saute for another minute or two, and then add the cabbage. this is a LOT of cabbage, so stir it around so it's mixed well with what's already in the pan! Turn it down a bit and let it cook for about 10 minutes or a bit less. While this is going on, mix your sauce.
Seriously, just add all the sauce ingredients into a bowl and whisk until thoroughly mixed.
When the cabbage has cooked for about 10 minutes, add the sauce, mix well and let it simmer for another 2 minutes.
scoop, garnish and serve!!
This sauce is amazing and totally tastes like pad thai, without the huge caloric impact of a plate of noodles.
