Spicy and Sweet Chinese Cabbage
1 tablespoon peanut oil
1 ½ pounds Chinese cabbage, thinly sliced (8 to 10 cups)
2 teaspoons finely grated ginger root
crushed hot pepper flakes to taste
¼ cup golden raisins, soaked in ½ cup warm water, then drained
1 tablespoon honey or brown sugar
1 tablespoon Cider Vinegar
½ teaspoon salt
Heat oil in deep skillet or wok over medium-high heat.
Add Chinese cabbage, ginger, and hot pepper flakes.
Stir-fry for 2 minutes, stirring constantly.
Reduce heat to medium.
Mix sweetener and vinegar.
Pour over cabbage mixture.
Toss in raisins, season with salt.
Cook for approximately 3 more minutes, stirring often.
Cabbage should be wilted but still slightly crunchy.
Serve immediately.
Serves 4.
Asian Sesame Noodles
1 tablespoon olive oil
1 clove garlic or 2 garlic scapes
1 bunch of scallions
1 tablespoon fresh ginger
1 tablespoon raw sesame seeds
1 pound fusilli noodles
1 head Chinese cabbage
3 tablespoons tamari
1 tablespoon lemon juice
1 tablespoon maple syrup
1 tablespoon sesame oil
2 tablespoons cilantro, chopped
Cook noodles, drain and rinse with cold water. Set aside.
Mince garlic and white part of scallions (save green parts for later) and sauté in olive oil until soft.
Add Chinese cabbage and half of the tamari, and cook until wilted.
Remove from heat and add to the noodles.
In a separate bowl, mix ginger, tamari, lemon juice, maple syrup, sesame oil, cilantro, and scallion greens. Pour over noodles and mix together.
Toast sesame seeds in a toaster oven or in a dry cast iron pan, add to noodles.
Refrigerate for 2 to 24 hours before eating.
Open Hands Farm 