Monday, January 7, 2013

Savory Stir Fry Cabbage

Cabbage rarely excites, except probably in stir fries. For some a stir fry sans soy sauce may sound like a blasphemy, but if you are serious about going gluten-free, soy source has to go first. Since I no longer had the heavy weaponry of soy sauce in my arsenal I decided to go with lighter flavors and committed one more sacrilege by substituting olive oil for sesame. That really helped the subtle veggie flavors to come through in the end.

  • One table spoon of extra virgin cold pressed olive oil
  • One teaspoon balsamic vinegar
  • 1/2 teaspoon of dry thyme
  • 1 teaspoon of finely crushed dry oregano
  • 1/2 of large red onion finely sliced lengthwise
  • One large garlic clove, minced
  • 1/2 table spoon of finely chopped ginger
  • One medium carrot finely chopped
  • Two cups of finely shredded cabbage
  • One broccoli stalk, separated into small florets with the stem peeled and finely chopped
  • One tablespoon of mirin (rice wine)
  • Zest of one orange finely grated
  • One table spoon of brown rice vinegar
  • Sea salt to taste
  1. Heat olive oil, balsamic vinegar, thyme and oregano in a wok or wide sauce pan on a medium heat. 
  2. Add onions, garlic and ginger, sprinkle with salt and saute for 2 minutes until translucent, make sure not to brown. 
  3. Add chopped carrots and broccoli stalk, Saute 3 more minutes. 
  4. Increase heat and add shredded cabbage. Stir fry until slightly wilted.
  5. Add mirin, orange zest and broccoli florets, sprinkle with more salt and sir fry until broccoli is soft, but still brightly green. 
  6. Turn off the heat and add brown rice vinegar. Stir thoroughly and let sit for a few minutes before serving.
Serves 4

Suitable for Paleo, vegan, vegetarian, macrobiotic, gluten-free diets and lent.

The stir fry pairs well with almost anything. My kids loved it with spicy roasted chicken breasts, vegans may enjoy it with boiled buckwheat. I had it as the main and only dish. The flavors were so satisfying that adding anything else would have had destroyed the bliss. Indeed the stir fry appeared to have all the five tastes perfectly balanced: salty sweet, sour, bitter and pungent.



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