CABBAGE A LA RONNIE
Half a head green cabbage
Sliced garlic, to taste
Dozen Sichuan peppercorns
Sea salt, to taste
Shred half a green cabbage.
- Heat some vegetable oil in a wok. Add some garlic slices and about a dozen Sichuan peppercorns. Cook them until they brown and flavor the oil.
- Discard the garlic and peppercorns and stir-fry the cabbage, sprinkling in some sea salt.
Ann Blystone also loves cabbage, in all its forms, from sauerkraut, to steamed to fresh! She says her grandmother's old-fashioned cole slaw with its cider vinegar/mayo dressing is a favorite, although not something she would want to eat every day because of the calories & fat!/
Ann has passed on a different take on my Asian Coleslaw recipe, more of a meal since it includes chicken. The original recipe comes from a friend of Ann's, Deb V. I thank them both.
1/2 cup thawed pineapple or orange juice concentrate
1/3 c. good rice wine vinegar
2 Tblsp. toasted sesame oil
1 Tblsp. soy sauce
1/4 tsp. ground ginger or 1/2 tsp. fresh minced ginger
- Blend all together and set aside. Refrigerate up to 4 days.
2 pounded chicken breast halves, sautéed in Pam, and cut into thin strips
3 cups sliced fresh mushrooms (9 oz.)
3 cups shredded cabbage (6 oz.)
1 cup bean sprouts, rinsed4 whole scallions, thinly sliced2 C. raw snow or sugar snap or combo peas, rinsed and trimmed (4 oz.)
1 can sliced water chestnuts
1 large head romaine lettuce, cleaned, dried and torn into bite-size pieces (do NOT cut in strips)
- Combine all. Toss salad with dressing and serve. (Ann has cooked the chicken a day before and then stored in in the prepared dressing. She then tosses all salad ingredients together before serving.