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
| 3 tbsp. 2 tbsp. 1 tsp. 1 tsp. 1 tsp. 1/4 lb. 2 tbsp. 1/2 lb. 1/2 lb. 1/2 lb. 2 lg. cloves 2 tsp. |
chicken broth Chinese rice wine or medium-dry Sherry sugar cornstarch salt fresh shiitake mushrooms, stems discarded vegetable oil 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) garlic, minced minced peeled fresh ginger root |
In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon (or sugar beets) and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute. Serves 6.