Chinese Cabbage is back! Something about the crispness of veggies in a stir fry is pure joy. This is a great way to use your carrots and sugar beets too.
Here’s a classic from Gourmet, 1997 posted on this blog originally by Cristiana Thomas. Don’t worry so much that you don’t have daikon, make do with regular radishes or substitute the sugar beets from the share.
GINGERED VEGETABLE STIR-FRY
2 lg. cloves
Chinese rice wine or medium-dry Sherry
fresh shiitake mushrooms, stems discarded
carrots (about 3 medium), cut into julienne strips
daikon (an Asian radish), cut into julienne strips (about 2 cups)
chinese cabbage, sliced thin (about 4 cups)
minced peeled fresh ginger root