Description

This Chinese Collards and Cabbage dish can be served as a light fare dinner.

Ingredients

• 1/2  Cup(s) Cashews
1
• 2  Each Green collard heads
2
• ½ one_half Each Chinese or green cabbage head
3
• 2  Each Cloves garlic, minced
4
• 2 ½ one_half Table Spoon(s) Fresh ginger, grated
5
• 6  Each Scallions, white and green parts
6
• 1  Each Mirin, splash of (Japanese cooking wine)
7
• 1  Pinch Red Pepper flakes (optional)
8
• 1  Each Tamari, splash, wheat free
9
• 1  Table Spoon(s) Olive oil for toasting cashews
10
• 1  Table Spoon(s) Sesame oil( for saute of ginger garlic scallion)
11

Directions

1. Saute cashews in olive oil, just stirring in pan for 2 minutes, let cool.
2. Slice cabbage as thin as possible: Take out the white vein, role up the leaves and cut thin. Saute ginger, garlic and scallions in sesame oil.
3. Add greens, stir-fry until wilted. Add Mirin, Tamari, and water and let steam for 3 minutes.
4. Finish with sea salt and cashews.
5. Optional...sprinkle with red pepper flakes for a little kick.