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Chinese Collards and Cabbage

Date Added: Mar 6, 2010 Chinese Vegan
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Prep Time

20 mins

Cook Time

15 mins

Ready In

35 mins

Serving

5

*to adjust serving size click on "serving box".

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  Each Chinese or green cabbage head
  • 3
  • 2  Each Cloves garlic, minced
  • 4
  • 2 ½  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.

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