The Vegetable Kingdom, specifically the cruciferous family, exhibited mind control over Dan and I yesterday as we each returned from separate trips to the supermarket with a head of cabbage and bag of broccoli. My head of cabbage telepathically ordered me to my recipe card file to make this delicious stir-fry. Resistance was futile.
Asian-Style Sweet and Sour Cabbage
1 medium head of domineering cabbage
4 Tbsp. peanut oil
3-4 scallions, chopped
6 cloves garlic, chopped
1/2 green pepper, sliced thinly
1/2 red pepper, sliced thinly
3 Tbsp. cider vinegar
3 Tbsp. gluten-free soy sauce
3 Tbsp. sugar
1/2 tsp. dried red pepper flakes
1 Tbsp. cornstarch mixed with 1 Tbsp. warm water
Wrestle control from the cabbage and chop coarsely.
Heat oil in large frying pan or wok and then stir in scallions and garlic. Stir for 2 minutes, then add peppers. Saute until softened. Add cabbage and saute again until softened.
Add vinegar, soy, sugar and red pepper flakes. Simmer, covered, 3 minutes. Add cornstarch mixture and quickly stir for 1-2 minutes, until sauce is thickened.
I sprinkled the top with a mix of white and black sesame seeds for color, but this is optional.
Always listen to your vegetables.