Stir-Fried Cabbage with Peanut Sauce
Total time: 25 minutes
I love the flavor a little peanut butter adds to a stir-fry. If you don't normally have it on hand you can leave it out - but add another tsp soy sauce. This is a cross between a stir-fry and a salad.
Ingredients:
- 1 1/2 cups shredded cabbage
- 1 carrot
- 1 rib celery
- 1 tsp soy sauce
- 1 tsp walnut or sesame oil
- 2 tsp olive oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1 1/2 tbs peanut butter
- 1 tbs sherry vinegar or red wine vinegar
- 1/2 tsp chili powder
- 1 tbs (toasted) sesame seeds
Instructions:
- Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it.
- Slice the carrot into paper thin strips using the vegetable peeler.
- Thinly slice celery.
- Heat oil in a large nonstick skillet.
- Add chili powder and sauté briefly.
- Add cabbage, carrot and celery. Stir-fry 5 - 8 minutes, until cabbage start to wilt.
- Add soy sauce and chicken stock.
- Stir well to combine, cover, reduce heat and let cook for 5 more minutes.
- Combine peanut butter and vinegar.
- Uncover cabbage and increase heat. Stir in peanut butter/vinegar mixture. Continue cooking and stirring until most of the liquid has evaporated and peanut butter melted into the cabbage.
- Sprinkle with sesame seeds and serve.