Friday, February 26, 2016

Stir-Fried Spiced Cabbage

I love spicy food, and when I saw this old cookbook, I had to have it! The following recipe makes a simple, tasty side dish, that goes with just about everything!

Stir-Fried Spiced Cabbage
by Matt
Adapted from The Hot and Spicy Cookbook by Moira Hodgson

1 pount Chinese cabbage
2 Tbs. sugar
2 Tbs. vinegar
1 Tbs. soy sauce
1/2 Tsp cayenne pepper
1 Tbs. vegetable oil
2 cloves garlic, minced
3 scallions chopped, including green part

Slice the cabbage fine. In a bowl, combine sugar, vinegar, soy sauce and cayenne. Heat the oil in a large skillet or a wok. Add garlic and scallions and stir fry for 2 minutes. Add the cabbage and stir fry for 2-3 minutes. Stir in vinegar mixture, heat through and remove from flame. Cool and serve at room temperature.

Notes: I use yellow onions instead of scallions, as I don't always have scallions in the fridge. Also, occasionally I'll chop up a few slices of bacon and sauté them before I sauté the onions.



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